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Easy Freezer Crockpot Turkey Chili Meal Prep: Best 20-Minute

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This easy freezer crockpot turkey chili meal prep recipe is the ultimate busy-week dinner. With just 20 minutes of prep, you can have a hearty, smoky, and healthy chili ready to cook in your slow cooker any night of the week.

Ingredients

Scale
  • 2 pounds ground turkey (93% lean)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) diced green chiles
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 gallon-sized freezer bag
  • Permanent marker (for labeling)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 6-8 minutes, breaking it apart, until no pink remains.
  2. Push turkey to one side of the pan. Add diced onion and cook 3-4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant. Mix everything together.
  3. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the turkey mixture. Stir well and cook for 1 minute to toast the spices.
  4. Spread the seasoned turkey on a baking sheet or large plate and let it cool completely to room temperature.
  5. In a gallon-sized freezer bag, combine cooled turkey, drained beans, fire-roasted tomatoes (with juice), tomato sauce, diced green chiles, and bay leaves. Seal the bag, removing as much air as possible, then squish to combine. Lay flat and freeze for up to 3 months.
  6. When ready to cook, thaw the bag in the refrigerator overnight. If forgotten, run the sealed bag under warm water for a few minutes to loosen.
  7. Dump the contents into a 6-quart or larger slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir once halfway through if desired.
  8. Remove bay leaves before serving. Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.
  9. Serve hot with desired toppings such as shredded cheddar, sour cream, diced avocado, fresh cilantro, or crushed tortilla chips.

Notes

Cool the turkey completely before bagging to prevent condensation and ice crystals. Label the freezer bag with cooking instructions. For a thicker chili, mash some beans against the side of the crockpot. This chili can also be cooked on the stovetop: after browning, add all ingredients to a pot, bring to a boil, then simmer uncovered for 30-40 minutes.

Nutrition

Keywords: turkey chili, crockpot chili, freezer meal, meal prep, healthy chili, easy chili, slow cooker chili

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