Freezer Turkey Chilli Portions

This is a double batch of turkey chilli designed explicitly for freezing. Make it once a month, freeze in individual portions, and you have 8 high-protein dinners ready in 5 minutes (defrost overnight). On days when cooking is the last thing you want to do, these portions are the difference between staying on track and ordering a pizza.

Ingredients

• 1kg turkey mince (5–7% fat)
• 3 x 400g tins kidney beans, drained
• 2 x 400g tins chopped tomatoes
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 red peppers, diced
• 2 tbsp olive oil
• 3 tsp smoked paprika
• 3 tsp cumin
• 2 tsp chipotle paste
• 2 tsp dried oregano
• 300ml chicken stock
• Salt and pepper
• Juice of 1 lime

Method

1. Heat the oil in a very large pot. Cook the onions and peppers for 6 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the turkey mince. Brown thoroughly for 8–10 minutes, draining excess liquid.
4. Add all spices and chipotle paste. Cook for 1 minute.
5. Add the chopped tomatoes, kidney beans, and stock. Stir well.
6. Simmer uncovered for 30 minutes until thickened.
7. Add lime juice, season generously.
8. Cool completely. Divide into 8 portions.
9. Freeze in labelled containers or zip-lock bags for up to 3 months.

Nutrition Notes

Each portion of this chilli is nutritionally complete — protein from turkey and beans, complex carbohydrates from the kidney beans, and fibre that exceeds 10g per serving. Having this in the freezer makes hitting daily protein targets effortless.