TURKEY CHILLI

SERVES: 6

TIME: 55 MINUTES

CALORIES 336

PROTEIN 32

CARBS 47

FATS 4

FIBRE 17

INGREDIENTS

2 teaspoons of olive oil

1 white onion, diced

3 garlic cloves, crushed

1 red pepper, chopped

450 grams of lean turkey mince

1 tablespoon of chilli powder

2 teaspoons of ground cumin

1 teaspoon of dried oregano

1⁄4 teaspoon of cayenne pepper

1⁄2 teaspoon of salt

2 400 gram tins of chopped tomatoes

300 millilitres of chicken stock

2 400 gram tins of kidney beans, drained and

rinsed

1 400 gram tin of sweet corn, drained and rinsed

INSTRUCTIONS

In a large frying pan, sauté the onion, garlic and red pepper over a medium heat for around 5 min-

utes, or until the vegetables are tender and beginning to caramelise. Add the turkey to the pan

and cook through before adding the spices.

Let the spices roast in the pan until they are aromatic before adding the chopped tomatoes, stock,

kidney beans and sweet corn. Bring the chilli to the boil and let it reduce for around 30 minutes

by which point the sauce will be thick and rich. Season to your taste with a pinch of salt and black

pepper before removing from the heat.

To serve, top with your favourite Mexican condiments such as guacamole, sour cream or hot

sauce.