Clean Eating Turkey Chilli with Rice

Clean Eating Turkey Chilli

By The Kitchen Shed Published: February 19, 2015

• Yield: 6 Servings
• Prep: 5 mins
• Cook: 30 mins
• Ready In: 35 mins

Clean Eating Turkey Chilli is a great mid week meal for the family. It is packed with delicious vegetables and is mild enough for all the family to enjoy.

Ingredients

• 1 teaspoon Oil of choice I use avocado oil or olive oil
• 1 Onion diced
• 500 grams Turkey Mince
• 2 cloves Garlic
• 1 small/medium Courgette diced
• 4 teaspoons Ground Cumin
• 1 1/2 teaspoon Onion Powder
• 1 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Sweet Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Mild Chilli Powder (add more if you prefer more heat)
• 1/4 teaspoon Fine Sea Salt
• 1/8 teaspoon Ground Black Pepper
• 2x390 grams Chopped Tomatos 2 cartons
• 400g tin Kidney Beans 1 tin
• 100 grams Frozen Sweetcorn

Instructions

1. Place the oil and the onion into a saucepan and soften over a low heat for 2 - 3 minutes.
2. Add the turkey mince and cook over a medium heat, whilst breaking the meat up a bit, until the turkey is completely cooked and no longer pink. (Around 5 minutes or so).
3. Once the turkey is cooked add the garlic, courgette and all of the spices and seasoning's and stir to combine.
4. Add the chopped tomatoes and bring to the boil.
5. Once bubbling reduce the heat to medium/low and let the chilli simmer gently for 20 minutes. Stir occasionaly
6. After 20 minutes, add the kidney beans and sweetcorn and continue to cook for a further 5 minutes until the beans and sweetcorn are completely heated through.
7. Serve with wholegrain rice or a baked potato and a side salad.

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