Turkey & white bean chilli
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Store this all-in-one winner in single-serving containers to eat throughout the week. You can double the recipe and freeze extras for up to 3 months or refrigerate for up to 4 days.
Ingredients
Olive Oil
2 teaspoon(s)
Turkey breast mince, raw
500 g
Red onion
1 small, chopped
Red pepper
1 medium, chopped
Garlic
1 clove(s), crushed
Ground Cumin
1½ teaspoon(s), level
Oregano, Dried
1½ teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Cayenne Pepper
1 pinch
Cannellini Beans, cooked
1 can(s), large, drained
Chicken stock cube(s)
1 cube(s), 500ml stock
0% fat natural Greek yogurt
4 tablespoon(s)
Coriander, fresh
2 tablespoon(s), chopped
Lime
1 medium, cut into 4 wedges
Instructions
1
In a casserole, heat the oil over a medium-high heat. Add the turkey mince and season with salt and pepper. Cook for 3-5 minutes, stirring and breaking the meat apart with a wooden spoon, until the turkey is cooked through.
2
Add the onion and pepper and cook for 3-4 minutes, until the vegetables are tender. Add the garlic and spices, cook for 30 seconds, whilst stirring.
3
Stir in the beans and the stock and bring to a boil. Reduce the heat to low, and simmer, covered for 10 minutes.
4
Ladle the chilli into 4 bowls and top each bowl with 1 tablespoon of yogurt and sprinkle with coriander. Serve with lime wedges on the side.
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