Dinner · Easy
Lean Turkey Chili
Lean Turkey Chili is a practical, fitness-friendly adaptation of a widely recognised dish, built around Lean Ground Turkey, raw, Kidney Beans, cooked drained, Black Beans, cooked drained, Tomato Passata. The recipe uses slow simmering until the sauce becomes cohesive rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 41g
- Energy
- 507 kcal
- Carbs
- 55g
- Fat
- 15g
- Time
- 55 min
- Serves
- 6
What you need
Ingredients
Measured for 6 servings.
- 800 gLean Ground Turkey, raw
- 500 gKidney Beans, cooked drained
- 400 gBlack Beans, cooked drained
- 700 gTomato Passata
- 200 gOnion
- 300 gBell Pepper
- 220 gCorn
- 12 gOlive Oil
- 20 gTaco Seasoning
Make it
Method
Weigh and prepare all ingredients for Lean Turkey Chili: 800 g Lean Ground Turkey, raw, 500 g Kidney Beans, cooked drained, 400 g Black Beans, cooked drained, 700 g Tomato Passata, 200 g Onion, 300 g Bell Pepper, 220 g Corn, 12 g Olive Oil, 20 g Taco Seasoning. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.
Add Lean Ground Turkey, raw and the listed liquids, bring to a gentle simmer, and cook partly covered for about 35 minutes. Add delicate greens only in the final 2–3 minutes.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Lean Turkey Chili into 6 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 41g
- Carbs
- 55g
- Fat
- 15g
- Energy
- 507 kcal
