TURKEY CHILLI
This Turkey Chilli is a delicious, hearty and protein-packed dish that is nutritious and satisfying. This dish is made with lean ground turkey, canned diced tomatoes, kidney beans and aromatic spices. This one-pot meal is rich in flavour while keeping things healthy and low in fat. The combination of chilli powder, pepper, cumin, salt and bell peppers adds warmth and depth, creating a vigorous and mild spicy dish that is perfect for a cosy lunch or dinner. Turkey chilli is an excellent alternative to traditional beef chilli, offering a leaner source of protein without sacrificing flavour. The kidney beans provide additional fibre and protein, making this meal a well-balanced option for those looking to eat healthy. This dish is a fantastic choice for meal prep and busy weeknights, whether enjoyed on its own, served over rice, or paired with cornbread.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Chilli
SERVING SIZE
1 serving
CUISINE
American, Tex-Mex
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Stew
OCCASION/HOLIDAY
Family Dinner, Potluck, Super Bowl, Meal Prep, Winter Comfort Food
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Low Sodium, Gluten-Free, Quick & Easy
DISH TYPE
Chilli, Soup / Stew
INGREDIENTS
There are the following ingredients for Turkey Chilli:
- 100g ground turkey
- 50g kidney beans, drained and rinsed
- ¼ onion, chopped
- ¼ bell pepper, diced
- ¼ tsp cumin
- ¼ tsp chilli powder
- 100g canned diced tomatoes
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 210 kcal
- Protein: 27g
- Carbohydrates: 18g
- Fibre: 6g
- Fat: 4g
- Saturated Fat: 1g
- Sodium: 130mg
- Sugar: 5g
PREPARATION
These steps are followed for the preparation of Turkey Chilli:
- Prepare the ingredients: Finely chop the onion and dice the bell pepper. Drain and rinse the kidney beans.
- Cook the turkey: Heat a non-stick pan over medium heat. Add the ground turkey and cook for 3-4 minutes, breaking it apart with a spatula until lightly browned.
- Add the vegetables: Stir in the chopped onion and bell pepper. Cook for another 3 minutes, stirring occasionally, until the vegetables soften.
- Season the mixture: Sprinkle in the cumin, chilli powder, salt and pepper. Stir well to coat the turkey and vegetables with the spices.
- Add the tomatoes and beans: Pour in the canned diced tomatoes and kidney beans. Stir to combine all ingredients evenly.
- Simmer the chilli: Reduce the heat to low and let the mixture simmer for 15-20 minutes, allowing the flavours to meld together. Stir occasionally.
- Taste and adjust seasoning: Add additional salt or chilli powder if needed.
- Serve hot: Enjoy on its own or with a side of rice, cornbread or tortilla chips.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS
Here are some tips for the preparation of Turkey Chilli:
- Enhance the Flavour: For a deeper taste, let the chilli simmer for a longer 30-40 minutes will intensify the flavours.
- Thicken the Chilli: Mash some of the kidney beans or let it cook uncovered for the last 5 minutes to achieve a thicker consistency.
- Add a Smoky Kick: A pinch of smoked paprika or chipotle powder will give the dish an extra layer of warmth.
VARIATIONS
- Spicier Version: Add chopped jalapeños or extra chilli powder for more heat.
- Different Beans: Swap kidney beans for black beans or chickpeas for variety.
- Vegetable Boost: Stir in spinach, courgettes or sweetcorn for added texture and nutrients.
- Creamy Chilli: Add a spoonful of Greek yoghurt or avocado for a creamy twist.
- Cheesy Finish: Sprinkle grated cheddar or crumbled feta on top before serving.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. The flavours develop even better over time.
- Freezing: Freeze in portioned containers for up to 3 months. Defrost in the fridge overnight before reheating.
- Reheating: Warm on the stove over low heat for 5 minutes or microwave for 2 minutes, stirring through halfway.