Foodie Friday – Turkey and Red Bean Chilli

Up for foodie friday this week is my super simple Turkey and Red Bean Chilli

I’m a huge fan on one pot cooking and this does just that. Plus it meets my needs of cook once and eat two or three times. So I get a dinner out of it one evening, plus a couple of lunches.

Foodie Friday - Turkey & Red Bean Chilli

Prep time :: 10 mins    Cook time :: 50 minutes    Serves :: 8

Ingredients ::

  • 1/3 cup coconut oil
  • 1 large onion, diced into roughly 1-2 cm pieces (roughly 11⁄2 cups)
  • 2 large cloves of garlic, minced (roughly 1 tbsp)
  • 1 medium jalapeño pepper, seeded and minced (roughly 1 tbsp)
  • 900g minced turkey breast
  • 1 tsp sea salt
  • 1 tin of chopped tomatoes
  • 1⁄2 cup water
  • 3 tbsp  chilli powder
  • 4 tsp ground cumin
  • 11⁄2 tsp ground coriander
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄4 tsp hot paprika
  • 2 tbsp minced oregano
  • 1 tin of red kidney beans, drained and rinsed
  • Chopped coriander (optional)

Directions ::

  1. Heat the coconut oil in a large heavy based pan over a medium heat. Add the onions and cook for 3-5 minutes until translucent, stirring regularly. Add the garlic and jalapeño and cook for another minute.
  2. Stir in the ground turkey and salt, then cook for about 5 minutes, breaking up the pieces with a wooden spoon until it loses its pink colour.
  3. Add the tomatoes to the pan with their juice. Add the water and chilli powder, cumin, coriander, black pepper and paprika. Cook for 30 minutes at a gentle simmer, stirring occasionally.
  4. Add the oregano and red beans and simmer for about 20-30 minutes until the beans are heated through. Thin out the chilli if necessary with additional water to a desired consistency.
  5. Garnish as desired with one of the optional toppings.

A spicy and flavoursome dish and great to make a big batch, portion out and pop in the fridge or freezer for future use.

 

 

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