Chilli is a family favourite that always packs a punch. With an abundance of flavour, it is easy to swap out fattier meats such as beef mince for lean turkey mince, making this much leaner on calories, but just as tasty!
2 tsp olive oil
1 white onion, diced
3 garlic cloves, crushed
1 red bell pepper, chopped
450g lean turkey mince
1 tbsp chilli powder
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
2x 400g tin chopped tomatoes
300ml chicken stock
2x 400g tin kidney beans, drained and rinsed
400g tin sweet corn, drained and rinsed
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.
This chilli can be enjoyed on its own. Alternatively, top with your favourite Mexican condiments such as guacamole, sour cream or hot sauce. It also goes well with rice or tortilla wraps.
Calories below are without toppings or additional carb accompaniments.
Calories 356 Protein 32 Carbs 47 Fat 4 Fibre 17