# Turkey Chili

> A hearty, flavorful turkey chili that's perfect for meal prep. This recipe freezes beautifully and can be portioned into individual servings.

**Prep time:** 15 minutes
**Cook time:** 45 minutes
**Servings:** 8-10

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## Ingredients

- 32 oz ground turkey
- 1 large onion (or two medium)
- 1 large green pepper (or two medium)
- 3-4 cloves of garlic
- Pinch of oregano
- 32 oz tomato sauce
- 16 oz Kettle&Fire chicken bone broth
- 6 dried chillis (guajillo, cascabelle, arbol, and ancho) - Sweeter chilis can be used if less spice is desired. Jalapenos will work fine too.

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 32 oz ground turkey

### 🥬 Produce
- [ ] 1 large onion (or 2 medium)
- [ ] 1 large green pepper (or 2 medium)
- [ ] 3-4 cloves garlic

### 🥫 Canned Goods & Pantry
- [ ] 32 oz tomato sauce
- [ ] 16 oz Kettle&Fire chicken bone broth
- [ ] 6 dried chillis (guajillo, cascabelle, arbol, and ancho)
- [ ] Dried oregano (pinch)
- [ ] Olive oil or cooking fat

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## Instructions

1. **Brown the meat.** In a pan on medium high heat, cook the ground turkey in olive oil or the fat of your choice. I would prefer dark meat since there's much more fat, but I couldn't find any so I used white meat and added a bit more oil so it fries up nicely.

2. **Continue cooking.** Continue to cook the turkey until all the water evaporates and it begins to brown in the oil.

3. **Prepare vegetables.** In the meantime, chop your onion, garlic, and pepper. Prepare your dried chilis by deseeding and removing any stems.

4. **Toast the chilis.** In a separate pan, toast your deseeded chilis until fragrant, about 5 minutes.

5. **Set aside turkey.** Once you've removed the cooked and browned turkey from the pan and put it to the side in a bowl. Add your aromatics to the pan and cook until soft and the onions are translucent.

6. **Deglaze and simmer.** Deglaze the pan with 32 oz of tomato sauce, then add a box of Kettle&Fire chicken bone broth and bring everything to a boil.

7. **Add tortillas for thickness.** Tear up two corn tortillas and add them into the pot. This will provide a thickness to the chili without having to add any flour. Let cook for 5 minutes until the tortillas break down and then using a hand blender, blend the tortillas into the chili.

8. **Add turkey and oregano.** Once blended, you can add back your turkey and cook down again for another 5 minutes until super thick. You can now add the dried oregano.

9. **Freeze for meal prep.** Don't add beans before freezing! You can add beans later for a heartier chilli or leave them out for an easy flavorful taco filling.

10. **Portion and freeze.** Place in your molds and freeze overnight!

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## Notes

**Storage:** Refrigerates for 4-5 days. Freezes well for up to 3 months.

**Serving Ideas:** Use as taco filling, serve over rice, top with cheese and sour cream, or add beans for a heartier meal.

**Spice Level:** Adjust the number and type of chilis based on your heat preference. Guajillo and cascabelle are milder; arbol and ancho add more heat.