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