Turkey & Black Bean Chili
55 min478 kcal each
A lean, smoky chili that tastes better on day three. Ground turkey, black beans and sweetcorn in a cumin-spiked tomato base.
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Plan this recipeIngredients
for 4 servings- Lean ground turkey (93%)500 g
- Black beans, canned, low-sodium2 can
- Canned chopped tomatoes400 g
- Onion1 piece
- Red bell pepper1 piece
- Sweetcorn kernels150 g
- Olive oil1 tbsp
- Garlic3 clove
- Lime juice1 tbsp
- Fresh coriander10 g
- Chili powder2 tsp
- Ground cumin2 tsp
- Smoked paprika1 tsp
- Dried oregano1 tsp
- Salt1 tsp
Method
Prep 15 min · cook 40 min- Heat the oil in a large pot and soften the chopped onion and pepper for 6–7 minutes.
- Add the turkey and brown it, breaking it up with a spoon, for 5–6 minutes.
- Stir in the garlic and all the spices and cook for 1 minute, until fragrant.
- Add the tomatoes and the beans with their liquid. Bring to a simmer.
- Cook uncovered for 25 minutes, stirring now and then, until thick. Add the corn for the last 5.
- Take off the heat, stir in the lime juice and season to taste. Scatter with chopped coriander.
- Keeps for 4 days in the fridge or 3 months frozen, portioned.
Nutrition
per servingCal
478
Protein
38g
Carbs
50g
Fat
15g
Of 8.6g of sugar per serving, 0g is added sugar.
Of 15g of fat per serving, 3.5g is saturated.
