Serves – 6
Time – 55 mins
Calories – 336
Protein – 32
Carbs – 47
Fats – 4
Fibre – 17
Ingredients
2 teaspoons olive oil
1 white onion, diced
3 garlic cloves, crushed
1 red pepper, chopped
450 grams lean turkey mince
1 tablespoon chilli powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon salt
2 400 gram tins chopped tomatoes
300 millilitres chicken stock
2 400 gram tins kidney beans,
drained and rinsed
1 400 gram tin sweet corn, drained and rinsed
Method
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.
