Lunch
Turkey Chili con Carne
4 servings · 50 minutes
438calories
45 gprotein
36 gcarbs
15 gfat
Per serving
Ingredients
For 4 servings
- 600 g ground turkey meat
- 10 g oil (1 tablespoon)
- 150 g onion (1 large)
- 3 cloves garlic
- 150 g red California bell pepper (1)
- 400 g canned diced tomatoes (1 can)
- 200 g tomato puree (2 dl)
- 240 g canned red beans, rinsed (1 can, about 240 g drained)
- 140 g canned sweet corn, drained (1 small can)
- 5 g unsweetened cocoa powder (1 teaspoon)
- 120 g Greek yogurt, 0% as topping (instead of sour cream)
- 20 g lime (1)
- 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, chili flakes or cayenne pepper to taste, salt, pepper, fresh cilantro or parsley
Instructions
- In a large pot, heat the oil and sauté the diced onion over medium heat for 5 minutes. Add the minced garlic and diced bell pepper, and sauté for another 3 minutes.
- Add the ground turkey and cook over high heat for 6–8 minutes, breaking it apart with a wooden spoon as it cooks, until it's all browned and slightly caramelized in spots.
- Sprinkle on the cumin, smoked paprika, oregano, chili, and cocoa, and stir for 1 minute until fragrant. The cocoa won't make it taste like chocolate, just add depth and richness to the sauce.
- Pour in the canned tomatoes, tomato puree, and 1 dl water, add salt, and simmer covered over low heat for 20 minutes.
- Stir in the beans and corn, and simmer uncovered for another 10 minutes until thickened. Taste and adjust salt and spice to your liking.
- Serve in deep bowls, topped with a generous spoonful of yogurt, finely chopped fresh herbs, and a lime wedge. The flavors will come together even better the next day.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
