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.
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 ::
- 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.
- 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.
- 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.
- 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.
- 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.