Turkey Bean Chilli

Lean turkey chilli with kidney beans, tomatoes, peppers and warm spices.

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A lighter take on American chilli, built in layers so the turkey stays juicy and the beans absorb a rich tomato sauce.

Ingredients

• 750 g ground turkey
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chilli powder
• 2 tsp ground cumin
• 800 g canned chopped tomatoes
• 400 g kidney beans, drained
• 250 ml chicken stock
• 1 tbsp olive oil
• 1 tsp salt

Step-by-step method

1. Heat olive oil in a heavy pot over medium heat. Add onion and bell pepper and cook for 5 minutes until softened.
2. Add garlic, chilli powder and cumin and stir for 30 seconds until fragrant.
3. Add the turkey, break it into small pieces with a spoon and cook for 6–8 minutes until no pink remains.
4. Stir in the tomatoes, kidney beans and chicken stock, scraping the bottom of the pot to release any browned flavour.
5. Bring to a gentle boil, reduce the heat and simmer uncovered for 25 minutes, stirring occasionally.
6. Taste and season with salt; if the chilli is thin, simmer for another 5–10 minutes until it coats a spoon.
7. Rest for 5 minutes before serving with rice, baked potato or your preferred toppings.