One Pan Healthy Mexican Turkey Chili

Level

Easy

Time

35 Min

SErves

4

Calories

390

Fat

17g

Protein

32g

Carbs

32g

Ingredients

  • 16 oz. (450g) turkey mince
  • 1 medium onion, chopped
  • 1 yellow pepper, chopped
  • 1 cup (100g) celery, chopped
  • 1 cup (130g) carrots, chopped
  • 19 oz. (650ml) can of kidney beans
  • 28 oz. (828ml) can of fire-roasted tomatoes or chopped tomatoes
  • 3 cups (700ml) chicken stock
  • ⅔ cup (160ml) can of tomato paste
  • 1 tbsp. chili powder
  • 1 ½ tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • ⅛-¼ tsp. cayenne pepper, optional
  • ⅛ cup fresh chopped coriander

 

 

Instructions

Step 1

Drain the can of kidney beans and rinse with cold water. Set aside.

Step 2

Chop all the vegetables into small even sized pieces. Keep the onions separate.

Step 3

Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.

Step 4

Add in the chicken stock, canned tomatoes, garlic, chili powder, kidney beans, ground cumin, tomato paste, and ground cinnamon. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.

Step 5

With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.

Tip:

  • A great make ahead dish, cook the night before for an easy grab and go lunch. 
  • Freeze the chili into individual-sized portions for easy weekly meal planning. 

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Finished Results

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