INGREDIENTS
- 600g ground turkey breast / turkey breast mince (2 3/4 cups)
- 2 medium sized onions – chopped
- 3 garlic cloves – chopped finely
- Calorie controlled spray oil
- 1/2 tsp ground cumin
- 3/4 tbsp paprika
- 1/4 – 1/2 tsp dried chili flakes
- 1/2 tsp ground black pepper
- 500ml beef stock – made with 1 beef stock cube/ bouillon cube (2 1/4 cups)
- 400g tin chopped tomatoes
- 3/4 tbsp tomato paste / tomato puree
- 240g kidney beans (1 x 400g can – drained)
INSTRUCTIONS
- Preheat the oven to 200°C / 180°C fan / Gas 4
- Line the bottom of a baking tray with parchment paper / grease proof paper. Layer on the ground turkey and cook on the middle shelf for 20 – 30 minutes. Stir every 8 minutes or so, breaking it up if need be, until it has cooked through, is browned and no pink meat is left.
- Whilst the turkey is cooking, chop the onions and garlic.
- Spray a large non stick skillet / frying pan with calorie controlled cooking spray. Add the chopped onions and over a medium/low heat saute the onions until they start to soften and brown. It they start to stick to the bottom of the pan add a couple of tablespoons of water. It should take 5 minutes or so for the onions to soften.
- Add the chopped garlic and saute for a further 1 – 2 minutes making sure that it doesn’t burn.
- Add the ground cumin, paprika, dried chili flakes and black pepper and stir to combine.
- Add the beef stock, chopped tomatoes and the tomato paste, stir, turn up the heat and bring to the boil.
- Add the drained kidney beans and the cooked turkey breast, stir and then reduce the heat to a simmer.
- Simmer for 15 – 20 minutes, stirring occasionally until the sauce has thickened. For a wetter chili this should take 15 minutes – for a drier chili, it will probably take closer to 20 minutes.
- Serve with fat free yogurt and some sliced peppers.
