Turkey chilli

60 min · 6 servings · 380 kcal

Nora Beckett · @nora_beckett

One pot, six portions, about 32 g protein each. Better on day two than day one, which makes it the ideal thing to cook on a Sunday. Freezes for 3 months.

Ingredients

• turkey mince800 g
• onions2 pc
• red peppers2 pc
• garlic cloves3 pc
• chopped tomatoes800 g
• kidney beans, drained400 g
• tomato purée2 tbsp
• ground cumin2 tsp
• smoked paprika2 tsp
• chilli flakes1 tsp
• olive oil2 tbsp
• salt and pepper1 to taste

Instructions

1. Dice the onions and peppers. Soften them in the oil over medium heat for 8 minutes.
2. Add the garlic, cumin, paprika and chilli flakes and cook 1 minute — long enough to smell them, short enough not to burn them.
3. Turn the heat up, add the turkey mince and break it up. Cook until no pink remains, about 6 minutes.
4. Stir in the tomato purée, chopped tomatoes and beans. Season, bring to a simmer and cook uncovered 30 minutes, stirring occasionally.
5. Taste and adjust the salt at the end, not the start — it reduces by about a quarter.
6. Cool, divide between six containers. Refrigerate up to 4 days or freeze up to 3 months.

Per serving