Turkey and Black Bean Chilli

• 2 tbspolive oil
• 800gturkey mince
• 2onions, chopped
• 2red peppers, diced
• 4garlic cloves, crushed
• 1 tbspground cumin
• 1 tbspsmoked paprika
• 2 tspdried oregano
• 2 tbspchipotle paste
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 2 x 400gtins black beans, drained and rinsed
• 1 x 400gtin kidney beans, drained and rinsed
• 400mlchicken stock
• fine salt
• black pepper
• 400gbasmati rice
• 200gsoured cream
• 2limes, cut into wedges
• 20 gcoriander leaves, torn
• 300 gavocado flesh, sliced, optional (optional)

Method

1. 1Heat 1 tbsp oil in a large pan over medium-high heat. Cook half the turkey for 7–8 minutes, breaking it up, until browned in places. Transfer to a plate and repeat with the remaining oil and turkey. Return both batches to the pan.
2. 2Add the onions and peppers with a pinch of salt and cook for 8 minutes until soft. Stir in the garlic, cumin, paprika, oregano, chipotle and tomato puree for 2 minutes until the spices smell toasty.
3. 3Add the tomatoes, all the beans and the stock with black pepper. Bring to a simmer and cook with the lid off for 30 minutes, stirring now and then, until thick and rich. Crush some of the beans against the side of the pan to thicken it.
4. 4Rinse the rice and cook it in salted boiling water for 10 to 12 minutes until tender, then drain.
5. 5Taste the chilli and adjust the salt and pepper if needed. Check the turkey is hot throughout and reaches 75°C for 30 seconds. Serve over rice with soured cream, lime wedges and torn coriander. Add the optional avocado if using.
6. 6Cool leftovers promptly and refrigerate within 2 hours. Freeze for up to 3 months. Defrost in the fridge and reheat until steaming hot throughout. Add fresh toppings when serving.

Per serving

kcal

606

protein

35.4g

fibre

12.4g

carbs

77.6g

fat

17.6g