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Turkey and Black Bean Chilli
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5 from 1 vote

Turkey and Black Bean Chilli

This hearty turkey chilli recipe is packed with lots of vegetables and black beans. All the comfort food satisfaction with lean protein and full of fibre - healthy never tasted so good.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Chilli, gut-friendly, Mexican, One Pot, Protein-packed, Turkey Mince
Servings: 4
Calories: 446kcal

Equipment

  • Large casserole with lid

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 1 green pepper or any colour really
  • 1 celery stick
  • 1 carrot
  • 3 garlic cloves
  • 500 g lean turkey mince
  • 1 green chilli de-seeded and finely chopped
  • 1 tbsp mild chilli powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • ½ tsp cayenne pepper
  • 1 tbsp tomato puree
  • 400 g tinned tomatoes
  • 300 ml chicken stock link to recipe
  • 400 g tin of black beans
  • ½ tsp sea salt
  • Ground black pepper
US Customary - Metric

Instructions

  • Finely dice the onion, pepper, celery and carrot. In a large casserole with a lid, heat 2 tbsp olive oil, add the diced vegetables, and cook over a medium to high heat for 8-10 minutes until softened but not coloured. Add the crushed garlic and finely chopped chilli and cook for another minute.
  • Add the turkey mince and stir to combine with the chopped vegetables. Cook until the turkey loses it’s raw colour. This should take around 5 minutes.
  • Add in your spices to the dish (chilli powder, ground cumin, dried oregano and cayenne) along with the tbsp of tomato puree and cook for 2 minutes.
  • Add the tinned tomatoes (rinsing the tin with a little water to ensure you don’t waste anything and adding this to the pan) and the chicken stock along with ½ tsp salt and the same of freshly ground black pepper. Put the lid on the casserole dish and simmer for 45 minutes.
  • Next, drain, rinse and add the can of black beans and cook uncovered for the final 15 minutes to thicken the sauce slightly.
  • Serve with any combination of the following: avocado, fresh coriander leaves, sour cream (or Greek yoghurt), grated cheese, tortilla chips, soft tortillas, or rice.

Notes

  • If you are cooking this for younger children, you will probably want to tone down the chilli powder to just 1 tsp.
  • This dish is great reheated a day or two later, as the flavours develop even further.

Nutrition

Calories: 446kcal | Carbohydrates: 36g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1119mg | Potassium: 1215mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3763IU | Vitamin C: 42mg | Calcium: 150mg | Iron: 7mg