Try using lean turkey mince for a healthy alternative to this classic American dish.
2 tsp olive oil
1 white onion, diced
3 garlic cloves, crushed
1 red pepper, chopped
450g lean turkey mince
1 tbsp chilli powder
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
2 x (400g) tins chopped tomatoes
300ml chicken stock
2 x (400g) tin kidney beans, drained and rinsed
1 x (400g) tin sweet corn, drained and rinsed
In a large frying pan, sauté the onion, garlic and red pepper over a medium heat for around 5 minutes, or until the vegetables are tender and beginning to caramelise.
Add the turkey to the pan and cook through before adding the spices.
Let the spices roast in the pan until they are aromatic before adding the chopped tomatoes, stock, kidney beans and sweet corn.
Bring the chilli to the boil and let it reduce for around 30 minutes by which point the sauce will be thick and rich.
Season to your taste with a pinch of salt and black pepper before removing from the heat.
To serve, top with your favourite Mexican condiments such as guacamole, sour cream or hot sauce.
Calories 235 k/cal