Turkey Chilli
Although an incredible accompaniment to the dish, beware of the calories packed in avocados. This is a great, nicely balanced dish, however, if you want to lower the carbs substitute the corn and half the beans for some chopped bell peppers
Per serving : 356kCal / Carbs 47g / Protein 32g / Fat 4g
Ingredients
2 tsp Olive Oil
1 White onion diced
3 garlic cloves crushed
1 red pepper chopped
450g turkey mince
1 tbsp chilli powder
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/2 tsp salt
2 tins chopped tomatoes
300ml chicken stock
2 tins kidney beans
1 tin sweet corn
How to make it
- In a large frying pan, sauté the onion, garlic and red pepper over a medium heat for around 5 minutes, 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.