Turkey Chilli

Turkey chilli is everything you want from a batch cook — cheap, high protein, freezable, and genuinely delicious on day three. Turkey mince keeps the fat content low while the kidney beans add fibre and plant protein, pushing total protein well above 40g per serving.

Ingredients

• 500g turkey mince (5–7% fat)
• 2 x 400g tins kidney beans, drained
• 1 x 400g tin chopped tomatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red pepper, diced
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp cumin
• 1 tsp chipotle paste (or chilli flakes)
• 1 tsp dried oregano
• 200ml chicken or vegetable stock
• Salt and pepper
• Squeeze of lime juice
• Fresh coriander and fat-free Greek yoghurt to serve

Method

1. Heat the olive oil in a large saucepan over medium heat. Cook the onion and pepper for 5 minutes until softened.
2. Add the garlic and cook for 1 minute.
3. Increase heat to high, add the turkey mince, and cook for 5–6 minutes, breaking up until browned.
4. Stir in the paprika, cumin, chipotle paste, and oregano. Cook for 1 minute.
5. Add the chopped tomatoes, kidney beans, and stock. Stir well.
6. Reduce to a simmer and cook uncovered for 25–30 minutes until thickened.
7. Squeeze in lime juice, season with salt and pepper.
8. Serve topped with Greek yoghurt and fresh coriander. Works well with rice or alone.

Nutrition Notes

Kidney beans add roughly 7g of protein and 7g of fibre per 100g cooked. The combination of lean turkey and legumes gives an excellent amino acid spread. Each portion is high in iron, potassium, and B vitamins.