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Turkey chilli

Turkey chilli divided between two bowls with guacamole alongside

Turkey chilli

Name: Turkey chilli
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 500g turkey mince; 2 large garlic cloves finely grated; 1 chilli deseeded and chopped; ½ tsp dried oregano; 2 tsp ground coriander; 1 tsp ground cumin; 1 tbsp smoked paprika; 500g carton passata; 2 x 400g cans red kidney beans drained (liquid reserved); 2 tsp vegetable bouillon powder; 2 red peppers deseeded and diced; 4 small sweet potatoes (about 140g each); 2 avocados; 1 lime juiced

Sara Buenfeld

Published: May 9, 2023 at 10:50 AM

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Serves 4

Prep: 20 mins

Cook: 45 mins

A star rating of 3.6 out of 5.9 ratingsRate

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Achieve all five of your five-a-day with this turkey chilli. Full of healthy ingredients and gut-friendly spices, you can’t go wrong with a bowl for dinner

Freezable

Gluten-free

Healthy

High-fibre

High-protein

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
500g turkey mince
2 large garlic cloves

finely grated
1 chilli

deseeded and chopped
½ tsp dried oregano
2 tsp ground coriander
1 tsp ground cumin
1 tbsp smoked paprika
500g carton passata
2 x 400g cans red kidney beans

drained (liquid reserved)
2 tsp vegetable bouillon powder
2 red peppers

deseeded and diced
4 small sweet potatoes

(about 140g each)
2 avocados
1 lime

juiced

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Nutrition: Per serving

kcal645
fat21g
saturates5g
carbs59g
sugars25g
fibre21g

high
protein44g
salt1.2g

Method

step 1

Heat the oil in a large pan over a medium heat, then tip in the mince and break it up using a wooden spoon. Stir in the garlic and chilli, and cook for 10 mins until the mince is cooked through. Add the herbs and spices, and cook for a minute more.
step 2

Pour in the passata, the reserved liquid from the beans, the bouillon powder and peppers. Cover and cook for 15-20 mins until slightly thickened. Tip in the beans and cook for 3-5 mins more.
step 3

Meanwhile, prick two of the sweet potatoes all over using a fork, then microwave on high for 7-10 mins until tender. Mash one of the avocados with half the lime juice in a small bowl.
step 4

To serve, halve the potatoes and spoon over half the chilli, then finish with the mashed avocado. Chill the remainder for another day. The chilli will keep covered and chilled for four days or frozen for three months. Reheat in a microwave or pan over low heat until piping hot. Serve with the remaining sweet potatoes and mashed avocado and lime juice, as described above.

Recipe tip

Rich in plant compounds called polyphenols, herbs and spices support beneficial gut microbes.

Recipe from Good Food magazine, June 2023

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A star rating of 3.6 out of 5.9 ratings

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