Turkey and black bean chilli
Leaner than a beef chilli and higher in fibre, without tasting like a compromise. Makes enough for leftovers, which is the point.
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- easy
Worked out from the ingredients below. Always check the label on what you buy.
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Ingredients
Makes 4 servings
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 3 garlic cloves, crushed
- 500g turkey mince
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 1 tin of chopped tomatoes
- 1 tin of black beans, drained
- 2 tbsp tomato purée
- 1 tsp salt
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges (optional)
✅ in your kitchen · 🧂 store cupboard staple · ⬜️ you would need to buy
Nutrition, per serving
- Carbohydrate
- 21.2g
- 8g fibre · 8g sugars
- Energy
- 355.4 kcal
- Protein
- 37.4g
- Fat
- 12g
- Saturates
- 2.8g
- Salt
- 2.1g
Estimated from the ingredients listed. A guide for choosing what to cook, not a clinical figure: brands and portion sizes vary more than this number does.
Method
-
Soften the onion and pepper in the oil for 8 minutes. Add the garlic for the last minute.
About 9 minutes
-
Turn the heat up, add the turkey and break it up with a wooden spoon. Cook for 5 minutes until no pink is left.
About 5 minutes
-
Stir in the spices and tomato purée, cook for a minute, then add the tomatoes and beans. Fill the tomato tin a third with water and add that.
About 3 minutes
-
Simmer for 20 minutes, until thick enough that a spoon dragged through leaves a gap. Season.
About 20 minutes
-
Serve with avocado and lime if you have them.
About 1 minute
Tips and storage
Freezes beautifully in portions. The chilli flakes are a floor, not a ceiling.
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