Healthy hearty turkey breast chilli
Using turkey breast is super lean. You can't tell it's not beef as the beef stock really absorbs into the mince, giving a real full bodied meaty flavour without any guilt! For extra luxury but no guilt I serve with no fat Greek yoghurt, half fat sprinkling of cheese and wholemeal pitta.
Ingredients
Serves: 5
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chilli powder, mild or hot depending on taste
- 2 cloves grated garlic
- 500g minced turkey breast
- 200ml water
- 1 beef stock cube
- 1 tin chopped tomatoes
- 3 tablespoons tomato puree
- 1 can kidney beans, drained and rinsed
- 1 pinch sugar
- salt and pepper to taste
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Heat the olive oil in a pan on medium heat and add the onions, peppers and spices. Stir for 5 to 7 minutes until gently softened.
- Add in the garlic and the mince, breaking up not too finely - we want it chunky!
- Once mince has browned add the water, stock cube, chopped tomatoes, tomato puree and kidney beans. Stir until stock cube has dissolved, then add pinch of sugar and salt and pepper.
- Cover and simmer for 1 hour to really let the flavours mingle. If you find it a bit wet, just leave lid off for half the cooking time.
- Serve and enjoy!
Tip
Great for freezing,and of course you can use any meat you like.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I've made this a few times and think the flavour is lovely. I'm not sure if it needs the hour to simmer but I always do just in case. I'd say you could simmer it for 30 mins and it would still be lovely. - 01 Feb 2017
Add a tsp cocoa powder, tsp parsley, tsp corriander and used passata instead of chopped tomatoes and tomato purée - 27 Aug 2014