RecipesLunch
Lunch
Turkey and Black Bean Chilli
Turkey thigh and black beans in a smoky, brothy chilli, chipotle carrying the depth and fresh lime and coriander cutting through at the end. A big, warming bowl built for a real appetite.
- Serves
- 4
- Prep
- 15min
- Cook
- 35min
- Total
- 50min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 449kcal
- Protein
- 35.7g
- Carbs
- 48.9g
- Fat
- 13.3g
- Fibre
- 15.8g
01
Ingredients
For 4 servings · MetricUS
- 400gturkey thigh minceone pack
- 800gblack beanstwo tins, drained and rinsed
- 400gchopped tomatoesone tin
- 2red peppers, diced
- 1onion, diced
- 3 clovesgarlic, crushed
- 2 tbspchipotle pastesmoky chilli paste
- 1 tbspground cumin
- 2 tspsmoked paprika
- 1 tbspolive oil
- 300mlchicken stockone stock cube
- 1lime, juiced
- 1 handfulfresh coriander, choppedto finish
- salt and black pepperto taste
- 14 ozground turkey thighone pack
- 2 cansblack beans15 oz each, drained and rinsed
- 14½ ozdiced tomatoesone can
- 2red bell peppers, diced
- 1onion, diced
- 3 clovesgarlic, crushed
- 2 tbspchipotle pastesmoky chilli paste
- 1 tbspground cumin
- 2 tspsmoked paprika
- 1 tbspolive oil
- 1¼ cupschicken stock
- 1lime, juiced
- 1 handfulfresh cilantro, choppedto finish
- salt and black pepperto taste
02
Method
Soften the veg.
Heat the oil in a large deep pan over medium-high.
Add the onion and peppers and cook for 6 to 7 minutes until softened and starting to colour.
Stir in the garlic and cook for another minute.
Brown the turkey.
Push the veg to the side and add the turkey mince.
Break it up and cook for 6 to 8 minutes until it loses its pink and starts to catch a little on the base.
Turkey thigh mince stays juicier than breast here, so let it brown properly.
Build the spice base.
Stir in the cumin, smoked paprika and chipotle paste.
Cook for a minute so the spices toast and coat the meat.
Simmer.
Add the chopped tomatoes, black beans and stock.
Season with salt and pepper.
Bring to a simmer, then drop to low and cook uncovered for 20 minutes, stirring now and then, until the sauce thickens and the flavour deepens.
Finish.
Off the heat, stir through the lime juice.
Taste and adjust the salt.
Scatter the coriander over the top.
Serve.
Serve a quarter per person.
Good on its own as a brothy bowl, or over cauliflower rice for a bigger plate.