TURKEY CHILLI RECIPE (Edit recipe)

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I find chilli often happens to be an extremely filling dish. Chilli is full of protein and fibre, that keeps you full, but sometimes overly full to the point of discomfort. My recipe will provide you all those health benefits with protein and fibre, but will leave you satisfied and feeling a lot lighter. This turkey chilli will be your go-to recipe this season.

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 10

Ingredients

454 grams Ground Turkey, add double if you want more meat.
3 Tbsp Extra Virgin Olive Oil
2 whole Yellow Onion, DICED
4 cloves Garlic, MINCED
900 ml Chicken Stock
500 ml Tomato Passata (uncooked tomato puree)
400 ml Black Beans
400 ml Kidney Beans
0.5 cup Corn
2 Tbsp Chile Powder
1 tsp Paprika
1 tsp Ground Cumin
1 tsp ground Ginger, optional
0.5 tsp Cayenne Pepper, optional
0.5 tsp Black Pepper
1 tsp Salt, add more for taste if needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add your olive oil to your pot, then your meat.
I use 1lb, but if you want more meaty, feel free to add 2lbs.
Sauté until meat is half cooked 3-5 mins on medium heat.
Add your onions, garlic, then salt because its magic and black pepper.
After 2 mins of sautéing, add your mushrooms  & all your spices- sauté for an additional 3 mins.
Add your corn and your beans (I use kidney and black)
Then add your chicken/veggie stock & sauce and bring to a boil.
Once your chilli comes to a boil, cover, love it and leave it alone lower temperature.
let it simmer for 20-30 mins, mixing it every 5-7 mins
Top with cheese, sour cream and greens.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	7 g
Carbohydrates:	52 g
Protein:	32 g
Cholesterol:	34 g
Sodium:	399 mg
Fiber:	17 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.