When meal planning, it’s a great idea to cook the main protein in bulk, and use it in a variety of recipes throughout the week. Saves so much time!
One of my favourite cookbooks that use this concept is Robin Millers Quick Fix Meals. The Turkey Chili recipe below makes a huge batch and is great on its own. Or adapt leftovers to make the cookbook’s turkey lasagna, burritos and flauta recipes!
- 4 tsp olive oil divided
- 2 lbs ground turkey breast
- 1 cup onion chopped
- 4 cloves garlic minced
- 1 jalapeno seeded & diced
- 1/4 cup chili powder
- 2 tbsp ground cumin
- 2 tsp dried oregano
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 2 28oz canned diced tomatoes
- 2 15oz canned red kidney beans rinsed and drained
- 2 15oz canned black beans rinsed and drained
- shredded cheese
- sour cream
- green onions chopped
- Heat 2 tsp of the oil in a large stockpot over med-high heat. Add the ground turkey and cook until browned and cooked through, 5-7 minutes, breaking up any clumps. Transfer to a bowl and set aside.
- Heat remaining 2 tsp oil in the same pot, over medium heat. Add the onion, garlic, and jalapeño and cook, stirring until tender and golden, about 4 mins. Return the turkey to the pot and add the chili powder, cumin, oregano, bay leaves, salt and red pepper and stir to coat the vegetables and turkey with the seasoning.
- Add the tomatoes, broth, tomato sauce and both beans and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for at least 30 minutes and up to 2 hours.
- Discard the bay leaves, ladle the chili into bowls and top with the cheddar, sour cream and onions. Serve about 4 cups of chili for this meal.
- Use leftovers in other meals for the week including burritos, lasagna filling or stuffed bell peppers