Turkey Chilli

I love a traditional chilli con carne made with beef mince, but this lighter is just as good.

Packed full of flavour, protein and fibre, this meal will most definitely satisfy your soul and body.

It’s perfect for meal prepping too, just make a bit batch and keep it in the freezer for when you're on the go and have no time for cooking!

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Ingredients:

• 500g turkey/ chicken breast mince

• 1 large white onion, diced

• 2 bell peppers, diced

• 1 tin chopped tomatoes

• 1 tin chickpeas or beans of choice

• 20ml tomato paste/purée

• 1 chicken stock cube dissolved in 250ml water

• 6 garlic cloves, minced

• 15ml olive oil

• 3-4 chillies

• 4 tsp cumin powder

• 3 tsp smoked paprika

• 2 tsp hot chilli powder or cayenne pepper

• 1 tsp dried oregano

• 1 tsp garlic powder

• Salt to taste

Optional extras for serving:

• Sour cream

• Cheese

• Guacamole

• Tortilla chips

• Rice

• Salsa

• Freshly chopped coriander

Method:

1. In a large deep skillet or pot, heat the olive oil over a medium-high heat. Add in the turkey/chicken mince and cook until brown, breaking apart with a spoon as it cooks. Remove it from the pot and set aside.

2. Add a drizzle more oil if needed and add in the onions and garlic. Sauté for about two minutes or until soft. Add in the peppers and cook for a further two minutes or so.

3. Add the turkey back to the pot along with the tinned tomatoes, chicken stock, tomato purée, spices and salt.

4. Give it a good stir and bring to a slight boil.

5. Once the chilli is bubbling lower the heat and leave to simmer for 30 minutes or until it starts to thicken.

6. Add in the chickpeas and cook for a further 10-15 minutes.

7. Serve with your choice of toppings and extras.