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A rich, smoky chilli made with lean turkey, kidney beans and loads of vegetables (aubergine, courgette, pepper and tomatoes), all simmered in one pot. It's great for batch cooking and freezing. Lean turkey and beans give plenty of protein and fibre to keep you full, and every portion provides 5 of your 5-a-day.
A slow cooker is optional.
1.
Heat the oil in a large saucepan over a medium-high heat. Cook the turkey and onion, breaking up the mince, until browned (6–8 minutes).
2.
Add the garlic, chilli powder, cumin, herbs and chilli flakes, and cook until fragrant (1 minute).
3.
Dissolve the stock cube in 200ml boiling water.
4.
Add the aubergine, courgette, pepper, tomatoes, kidney beans, Worcestershire sauce, black pepper and stock to the pan, and bring to the boil.
5.
Cover and simmer on a low heat for 20 minutes, stirring occasionally. Remove the lid and simmer until thick and the vegetables are tender (10 minutes).
6.
Serve topped with a spoonful of yoghurt and some coriander, if you like.
7.
Slow cooker option: After step 2, put everything into a slow cooker and cook on low for 6–8 hours or high for 4 hours.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 3 days. Freeze in portions for up to 3 months and defrost overnight in the fridge. Reheat until steaming hot all the way through.
Tip
Serving suggestion for heartier appetites: Serve with 50g (dry weight) brown rice per person, or a baked potato.
Cost-saving tips
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