Turkey and White Bean Chilli

Make turkey and white bean chilli, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
200 g Cannellini beans, tinned and drained (Drained weight.)
100 g Onion
120 g Green pepper
3 cloves, about 9 g Garlic
30 g Pickled jalapeños (Chopped, with a spoon of the brine from the jar.)
Two teaspoons Ground cumin
A teaspoon Dried oregano
300 g Chicken stock (Made up from a cube or a pot.)
60 g Greek yogurt, 0% fat
Juice of one lime Lime juice
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Soften the onion and pepper in a sprayed pan for six minutes, then add the garlic, cumin and oregano and stir for a minute.
2. Add the mince and cook, breaking it up, until it has lost its pink. It will not brown much; that is fine.
3. Add the beans, jalapeños and stock, bring to a simmer and cook uncovered for thirty minutes. Mash a few of the beans against the side of the pan to thicken it.
4. Take off the heat, stir in the lime juice and serve with a spoon of yogurt on each bowl.

Contains milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-white-bean-chilli

AI-generated images illustrating the recipe.

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