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Spicy Turkey Chili

This easy to make turkey chili is full of flavor and texture and is perfect for bulk cooking.

Fall and winter are the perfect seasons to whip up easy and healthy one pot meals. This recipe is always in our meal planning rotation because of it’s simplicity and great macronutrient content. Perfect for large family gatherings or to bring to a sporting event party. Superbowl is this weekend, wink wink

The accompanying video puts a lovely visual to this recipe! It’s worth a look.

Yield: Serves 10-12 Cook Time: 20-30 minutes

This easy one pot turkey chili is one of our favorite meals! It is great to make in bulk for the week or for entertaining large groups.


  • 3lbs Ground turkey 93/7 (this means 7% fat…it has better flavor than 99% fat free)

  • 1 can organic black beans

  • 1 can organic pinto beans

  • 2 cans organic fire roasted tomatoes

  • 1 can organic corn (no salt added)

  • 1 jar red salsa of your choice – I like the 365 brand from Whole Foods…the spicier the better!

  • 1 sweet onion

  • 2 green bell peppers

  • 2 tbsp cumingarlic powder to taste

  • 2 tbsp chilli powder

  • 1 tbsp cayennecilantro for garnish


  1. Preheat large pot on stove over medium heat.

  2. Once warm, drizzle a dash of olive or coconut oil on bottom of pot and add in chopped onion to sauté.

  3. After onion has browned (about 5 min) add in all 3 lbs of ground turkey

  4. Cover turkey with garlic powder, flip and repeat on the other side. Start breaking up turkey with a spatula and let cook on medium low stirring every few minutes.

  5. While the turkey is cooking in a separate large pot, add tomatoes, beans (rinsed), corn, bell peppers, salsa, cumin, chili powder, and cayenne, salt and pepper to taste.

  6. Let both pots simmer on low until the turkey is fully cooked. (approximately 15-20 min)

  7. Drain Turkey and mix all ingredients into one large pot

Serve up with a garnish of cilantro


Macro count based on 4 oz of turkey

Calories -286

Carbs – 23g

Protein – 28g

Fat – 9g

THE INSIDE JOB: containers to use, how long it lasts, how much to prep, mistakes not to make, how to add custom flavor….etc.

You can store 1/2 of the meal in a large storage container for eating during the week and freeze the other half for a later date.If you need this to be part of your “meals on the go” you can divide into 10-12 equal servings and store in lunch prep containers. Here’s a past blog post to help you with storage ideas. is a very low fat meal. Try adding 2 ounces of avocado or 2 tablespoons of low fat shredded cheddar cheese if you can tolerate dairy.

To add more carbs to the meal try toasting a small corn tortilla to scoop up all that yumminess!

As always you can adjust your macros accordingly to fit your personal requirements.

Remember, it’s YOU vs. YOU!



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