Turkey chilli with beans
Lean turkey mince, kidney beans and peppers in a smoky tomato sauce: a batch-cook chilli for four.
A big pan of chilli is one of the easiest ways to cook once and eat several times. Turkey mince keeps it lighter than beef, kidney beans and peppers bulk it out, and smoked paprika and cumin give it depth. Serve it with rice, a jacket potato or in a wrap, and freeze any portions you won’t eat in the next two days.
- Meal
- Dinner
- Serves
- 4
- Time
- 45 min
- Access
- Free
Ingredients
- 500 g turkey mince
- 1 onion, chopped
- 1 pepper, chopped
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder (more or less to taste)
- 1 x 400 g tin chopped tomatoes
- 1 x 400 g tin kidney beans, drained and rinsed
- 2 tbsp tomato purée
- 1 tbsp oil
Method
- Heat the oil in a large pan and soften the onion and pepper for 5 minutes.
- Add the turkey mince and cook, breaking it up, until browned all over.
- Stir in the garlic, spices and tomato purée for 1 minute, then add the tomatoes and beans.
- Simmer for 20 to 25 minutes, until the sauce has thickened and the mince is cooked through with no pink meat.
- Cool leftovers quickly and keep them in the fridge for up to 2 days, or freeze. Reheat until steaming hot all the way through.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
Related
Train with Soloffort
Build your free weekly program and log every set as you train. Free, no sign-up to start.