This one is dear to my heart as one of my first easy bulk/weeknight meals that I learned to make as a budding adult. The value of a reliable, easy, cheap, healthy recipe is priceless.

It’s high in protein, delicious, a fan favorite of my husband’s, and very freezable!

It all started with a chili competition at our school with students and faculty allowed to participate, then became our secretly favorite recipe of all time. I don’t think we’ll ever have the opportunity to ever tell our ever-so-kind teacher she affected our lives so much.

Turkey Chili

Slightly modified from originally shared recipe

Ingredients

• 3 Tbsp olive oil
• 1 lb ground turkey
• 2 onions, diced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 2 tsp of garlic paste
• 1 8-oz can of tomatoes
• 2 15-oz cans of kidney beans
• 1 15-oz can of tomato sauce
• 2 Tbsp soy sauce
• 1.5 Tbsp chili pepper (I usually leave this out because my husband doesn’t like spicy food)
• Garnish of chopped green onions, shredded cheese, and/or fresh cut tomatoes.

Directions

Heat oil in large pot. Add turkey and cook, stirring often, until brown on all sides. Remove from pan and set aside.

Return pot to heat and add more oil. Add onion and bell pepper and cook until onion is soft. Add cumin and garlic. Cook until fragrant.

Add remaining ingredients. Bring to boil. Return cooked turkey to pot.

Simmer until thick, about 20 minutes, leave uncovered for the last 5 minutes. (I don’t simmer it, I usually just serve it right away, mostly because everyone is hungry and the chili is already pretty thick and simmering can cause burning on the bottom, so it must be stirred almost constantly).

Garnish with green onion, cheese, or fresh cut tomatoes.