Turkey and black bean chili

Name: Turkey and black bean chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 600 g Turkey meat; 400 g Cooked black beans; 150 g Onion; 150 g Red bell pepper; 150 g Green bell pepper; 800 g Canned crushed tomatoes; 30 g Tomato paste; 3 clove Garlic; 10 ml Rapeseed oil; 2 tsp Cumin ground; 1 tsp Smoked paprika; 1 tsp Dried oregano; 160 g Brown rice; 150 g Fat-free plain yogurt; 10 g Fresh cilantro; 1 pc Citrus aurantiifolia (Christm.) Swingle.; 0.5 tsp Salt

A slow-simmered chili with lean minced turkey, black beans, peppers and tomatoes, warm with cumin and smoked paprika rather than hot. Served with a little brown rice and a spoonful of yogurt.

55 min

total

people

579

calories per serving

Per serving

52 g
Protein: 69 g
Carbs: 9 g
Fat

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Ingredients

600 g
Turkey meat
400 g
Cooked black beans
150 g
Onion
150 g
Red bell pepper
150 g
Green bell pepper
800 g
Canned crushed tomatoes
30 g
Tomato paste
3 clove
Garlic
10 ml
Rapeseed oil
2 tsp
Cumin ground
1 tsp
Smoked paprika
1 tsp
Dried oregano
160 g
Brown rice
150 g
Fat-free plain yogurt
10 g
Fresh cilantro
1 pc
Citrus aurantiifolia (Christm.) Swingle.
0.5 tsp
Salt

Allergens

milk

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Cook the brown rice according to the packet. In a large pot, soften the onion and diced peppers in the oil for 5 minutes.
Add the turkey mince and garlic, break it up and brown for 5 minutes. Stir in the cumin, smoked paprika, oregano and tomato paste.
Pour in the chopped tomatoes and drained black beans, season lightly and simmer, covered, for 25 minutes.
Serve over the rice with a spoonful of yogurt, coriander and a wedge of lime.