Achieve all five of your five-a-day with this turkey chilli. Full of healthy ingredients and gut-friendly spices, you can’t go wrong with a bowl for dinner
- Serves: 4 persons
- 1tbsp rapeseed oil
- 500g turkey thigh mince (7% fat)
- 2large garlic cloves, finely grated
- 1chilli, deseeded and chopped
- ½tsp dried oregano
- 2tsp ground coriander
- 1tsp ground cumin
- 1tbsp smoked paprika
- 500g carton passata
- 2x 400g cans red kidney beans drained (liquid reserved)
- 2tsp vegetable bouillon powder
- 2red peppers, deseeded and diced
- 4small sweet potatoes (about 140g each)
- 1lime, juiced
Step 1Heat the oil in a large pan over a medium heat, then tip in the mince and break it up using a wooden spoon. Stir in the garlic and chilli, and cook for 10 mins until the mince is cooked through. Add the herbs and spices, and cook for a minute more.
Step 2Pour in the passata, the reserved liquid from the beans, the bouillon powder and peppers. Cover and cook for 15-20 mins until slightly thickened. Tip in the beans and cook for 3-5 mins more.
Step 3Meanwhile, prick two of the sweet potatoes all over using a fork, then microwave on high for 7-10 mins until tender. Mash one of the avocados with half the lime juice in a small bowl.
Step 4To serve, halve the potatoes and spoon over half the chilli, then finish with the mashed avocado. Chill the remainder for another day. The chilli will keep covered and chilled for four days or frozen for three months. Reheat in a microwave or pan over low heat until piping hot. Serve with the remaining sweet potatoes and mashed avocado and lime juice, as described above.