Instructions

Step 1

Drain the can of kidney beans and rinse with cold water. Set aside.​

Step 2

Chop all the vegetables into small even sized pieces. Keep the onions separate.​

Step 3

Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.​

Step 4

Add in the chicken stock, canned tomatoes, garlic, chili powder, kidney beans, ground cumin, tomato paste, and ground cinnamon. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.​

Step 5

With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.​

Tip:

• A great make ahead dish, cook the night before for an easy grab and go lunch. ​
• Freeze the chili into individual-sized portions for easy weekly meal planning. 

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