A MEAL YOU CAN MAKE
Smoky turkey & bean chilli
Turkey breast, kidney beans & sweet pepper
About 56 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Turkey breast, 2 cm pieces
- 240g Tinned kidney beans, drained
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 150g Red pepper, diced
- 15ml Olive oil
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 150ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~457 kcal · 57g protein · 37g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 240g tinned kidney beans. Chop 150g onion (finely chopped), 10g garlic (minced) and 150g red pepper (diced). Measure 400g tinned tomatoes (chopped), 2 tsp smoked paprika, 1 tsp ground cumin and 150ml water. Keep 350g turkey breast (2 cm pieces) chilled until loading; use a separate board and wash hands and utensils after handling raw poultry.
Start the pan
Warm 15ml olive oil over medium heat. Soften 150g onion (finely chopped) and 150g red pepper (diced) for 4 minutes, stirring. Add 350g turkey breast (2 cm pieces); stir for 4 minutes. Add 10g garlic (minced), 2 tsp smoked paprika and 1 tsp ground cumin. Stir in 400g tinned tomatoes (chopped), 240g tinned kidney beans (drained) and 150ml water; bring to a simmer. Browning the turkey is not a doneness check.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. If the pan needs attention, pause your current hands-on task before tending it.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Check the thickest turkey pieces using a clean probe and check the whole chilli is steaming hot. Stir gently before portioning. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.