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Ingredients
- 16 oz. (450g) turkey mince
- 1 medium onion, chopped
- 1 yellow pepper, chopped
- 1 cup (100g) celery, chopped
- 1 cup (130g) carrots, chopped
- 19 oz. (650ml) can of kidney beans
- 28 oz. (828ml) can of fire-roasted tomatoes or chopped tomatoes
- 3 cups (700ml) chicken stock
- â…” cup (160ml) can of tomato paste
- 2 cloves garlic
- 1 tbsp. chili powder
- 1 ½ tsp. ground cumin
- ÂĽ tsp. ground cinnamon
- ÂĽ tsp. salt
- â…› tsp. pepper
- â…›-ÂĽ tsp. cayenne pepper, optional
- â…› cup fresh chopped coriander
Prep Time:
15
Minutes
Directions
Cook Time:
20
Minutes
- Drain the can of kidney beans and rinse with cold water. Set aside.
- Chop all the vegetables into small even sized pieces. Keep the onions separate.
- Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.
- Add in the chicken stock, canned tomatoes, garlic, chili powder, kidney beans, ground cumin, tomato paste, ground cinnamon and cayenne pepper. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.
- With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.
Tip: A great make ahead dish, cook the night before for an easy grab and go lunch. Freeze the chilli into individual-sized portions for easy weekly meal planning.Â
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
