Turkey Chili


All Beans need to be drained and rinsed

2 lbs ground Turkey

1½ C Vidalia Onion chopped

½ C chopped Red Pepper

1 Tbsp minced Garlic

3 - 14.5oz cans chopped Tomatoes

1 - 15.5 oz can dark red Kidney Beans

1 - 15.5 oz can Black Beans

2 - 15.5 oz cans light small Red Beans

5 Tbsp Tomato Paste

1 - 8 oz can Tomato Sauce

1 - 14.5 oz can Chicken Broth

1 - 4.5 oz can chopped Green Chilis

1½ Tbsp Worcestershire sauce

1 tsp salt

½ tsp black pepper

2 Tbsp Chili Powder 1 Tbsp dried Oregano

1 tsp Cumin

½ tsp dried Basil

Try These Products

Freeze Drying Accessories

Turkey Chili

Jan 30, 2023Brenda Brink
Contributed By: Hallie Thompson

This recipe makes 16 cups filling 4 medium trays w/4 cups per tray*


  1. Using an 8-Quart pot with lid, add onion, turkey, garlic, and broth. Cook on medium high heat for 15 minutes chopping up turkey and stirring the entire time. 
  2. Add red pepper, chili powder, Worcestershire sauce, salt, pepper, oregano, cuming basil, and green chilis, continue cooking until almost all of the liquid is gone (but not completely)  This will cook the flavor in and takes approximately 30 minutes. 
  3. Add tomato paste, tomato sauce, chopped tomatoes, and the beans. 
  4. Bring to a boil while stirring, then cover, reduce heat and simmer for about 1 hour. 
  5. Remove from heat and let cool. 
  6. Add 4 cups per medium tray, and then use dividers set to 10 portions to pre- portion the chili. Cover with a lid and freeze until frozen solid. 
  7. Remove lids and freeze dry
  8. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:



1 serving will be 2-3 portions

Add some boiling water, stir, let sit 3-5 minutes, check and add repeat until desired consistency is reached.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published