Easy Turkey Chili Freezer Meal

This freezer meal recipe series has been quite delicious and fun to make.  Today, I am sharing an easy turkey chili freezer meal recipe that can be made on a Sunday and used later in the week. Try it out and see what you think.

Ingredients:

1 tablespoon Olive Oil
1 cup chopped red bell peppers
1 cup onions (chopped)
2 pounds ground turkey
2 cans diced tomatoes
2 cans kidney beans (rinsed and drained)
1 8 oz cup of tomato sauce
2 tablespoon chili powder
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon dried oregano

Instructions:

1. Add olive oil to hot pan. Then add peppers and onions. Cook for 3 minutes or until tender. 
2. Add the ground turkey and cook until brown over medium heat. 5 - 10 minutes or more. 
3. Add tomatoes, kidney beans, tomato sauce, chili powder, garlic, cumin, and oregano.  
4. Cover the dutch oven with a lid and cook on low heat for 25 minutes or until tomatoes reduce in size. 
5. Stir and let cool.
6. Transfer to a freezer bag. 
7. Defrost in a bowl and reheat. Serve with cornbread, if desired. 

Here is the recipe if you want to print it.

Easy Turkey Chili Freezer Meal

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July 30, 2019

by Sabrina Quairoli

Cuisine American

Category Chili Recipes Freezer Meals Gluten Free Recipes Recipe

Persons

6

Serving Size

1.5 cups

Prep Time

10 minutes

Cook Time

37 minutes

Total Time

47 minutes

Ingredients

• 1 tablespoon Olive Oil
• 1 cup chopped red bell peppers
• 1 cup onions (chopped)
• 2 pounds ground turkey
• 2 cans diced tomatoes
• 2 cans kidney beans (rinsed and drained)
• 1 8 oz cup of tomato sauce
• 2 tablespoon chili powder
• 1 teaspoon granulated garlic
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano

Instructions

1. Add olive oil to hot pan. Then add peppers and onions. Cook for 3 minutes or until tender.
2. Add the ground turkey and cook until brown over medium heat. 5 - 10 minutes or more.
3. Add tomatoes, kidney beans, tomato sauce, chili powder, garlic, cumin, and oregano.
4. Cover the dutch oven with a lid and cook on low heat for 25 minutes or until tomatoes reduce in size.
5. Stir and let cool.
6. Transfer to a freezer bag.
7. Defrost in a bowl and reheat. Serve with cornbread, if desired.

Calories

425

17%

Fat

15 g

23%

Saturated

3.7 g

15%

Carbs

33 g

11%

Protein

40 g

Fiber

10 g

40%

Sugar

8.3 g

Sodium

825 mg

34%

Trans fat

0.1 g

Cholesterol

104 mg

34%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Mexican meal,

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Weeknight

© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Here's the finished dish, what do you think? Please leave a comment below if you tried this recipe.  I would love to hear from you.  

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