Is there anything more comforting than a big bowl of spicy chilli for dinner after a long day? Um, no. No people, there is not. This chili is definitely another one for the meal prep book guys! I sort of made this recipe up as I went along – as I always do, I started out with a vague idea of what ingredients I wanted, and what spices I felt like. Thankfully, this turned out to be a seriously tasty creation. I’ve included a combination of animal and plant protein in this chili – a combination of lean turkey mince and red kidney beans, packing a great nutritional punch.
This recipe is perfect for meal prep, a quick dinner during the week OR if you’re cooking for a crowd! I like having it with a side of whole-grains like brown rice or quinoa, or roasted sweet potato.
Recipe (Makes 5 portions)
- 1 tbsp olive or rapeseed oil, for cooking
- 1 garlic clove, minced
- 1 tsp sweet paprika
- 1 tsp harissa seasoning
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp mild chilli powder
- 1 red onion, finely chopped
- 1 courgette, diced
- 1 grated carrot, diced
- 1 tbsp tomato puree
- 1 400g tin of red kidney beans
- 1 400g tin of chopped tomatoes
- 400g lean turkey mince
- 200mls water
- A pinch of sea salt and black pepper, to season
- Heat the oil in a large pot. Add the red onion and minced garlic, and cook for 3-4 minutes until the onions are browned just a little.
- Add the diced carrot and courgette, and cook for another 2-3 minutes.
- Add the turkey mince to the pot, and cook until its a little browned over.
- Now add the spices – paprika, harissa, cumin, cayenne pepper, cinnamon and chili powder. I usually put these into a small bowl before I start cooking and mix them up before adding to the pot.
- Cook for another 3-4 minutes so the spices coat the vegetables and turkey.
- Next, add the tinned tomatoes, tomato puree and water. Give everything a good stir so its well mixed, bring the pot to the boil, and then turn the heat all the way down to a simmer.
- Add the kidney beans, season with sea salt and black pepper and stir again.
- Cover the chili, and let it simmer for 15 minutes or so. As is my own tradition, I recommend doing a taste test at this stage. If you think it needs a little more of a spicy kick, add a sprinkle more cumin or cayenne pepper, stir again, and cook for another 5 minutes.
- Finished! Serve with a grain of your choice (e.g. rice or quinoa), a side salad, or my personal favourite – roasted sweet potato chunks!
Above: Meal Prepped Chili with Roasted Green Pepper, Kale & Sweet Potato
Yum! Tag me if you try this recipe – @theirishbalance on Instagram! I’d love to see your pictures!
Ciara 🙂 x
4 thoughts on “Turkey & Kidney Bean Chilli”
I love how versatile a pot of chilli is. You can change it up so many different ways with leftovers meaning there is no waste. Also great for feeding crowds as you say.
This post would make a great addition to Our Growing Edge, a link up just for new food adventures. It’s a fun way to share your new food experiences and flavours with other foodies and your post and link will be published in the group round up. This month’s theme is FAMILY FAVOURITES.
Direct link to submit your post: http://www.inlinkz.com/wpview.php?id=697270
More info here: http://bunnyeatsdesign.com/our-growing-edge/
Thank you for the lovely comment! That sounds really interesting, I will look into that link! 🙂