Ingredients:

  • 1 lb Lean Turkey Mince (93% lean or leaner)
  • 1 medium Yellow or White Onion, finely diced
  • 2 medium Bell Peppers (Mixed colours), diced
  • 3 cloves Garlic, minced finely
  • 1 (14.5 oz) can Chopped Tomatoes, undrained
  • 1 (15 oz) can Kidney Beans, rinsed and drained well
  • 1 cup Low Sodium Vegetable or Chicken Stock
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Chilli Powder or Cayenne Pepper, to taste
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • Salt and Black Pepper, to taste
  • Cooking Spray (or 1 tsp Olive Oil)

Instructions:

  1. Lightly coat the saucepan with cooking spray over medium heat. Add diced onion and peppers. Sauté until softened, about 5–7 minutes.
  2. Push vegetables to one side. Add the turkey mince to the empty space in the pan. Break it up well and cook until no pink remains. Drain any excess liquid if necessary.
  3. Stir in the minced garlic, tomato paste, smoked paprika, cumin, oregano, and chilli powder. Cook, stirring constantly, for 1 minute until fragrant.
  4. Pour in the canned tomatoes (with their juice) and the low-sodium stock. Stir well to combine everything, scraping up any browned bits from the bottom.
  5. Stir in the rinsed and drained kidney beans. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover loosely, and let it bubble gently for 30 minutes, stirring occasionally to allow the flavours to meld beautifully.
  7. Taste the chilli. Adjust salt, pepper, and chilli powder as needed. If too thin, simmer uncovered for the last 5 minutes.
  8. Ladle into bowls and garnish generously with fresh coriander.