Veggie-packed Turkey Chilli
PREP 10 MIN•COOK 30 MIN
Whether you’re loading the table with snacks for game day or loading up on lean protein and veg to support your training, Dan’s Turkey Chilli is a winner. Follow Dan’s lead and use a food processor to cut down on chopping time, then finish with your favorite toppings.
DF
EF
GF
NF
Number of servings
2
1⁄2 onion roughly chopped
1⁄2 carrot (medium) roughly chopped
1⁄4 celery stalk roughly chopped
3⁄4 pepper assorted colours, deseeded & roughly chopped
1⁄4 head of cauliflower (900g head) roughly chopped
1⁄2 tbs olive oil
250g minced turkey
1⁄2 tbs Mexican spice mix (a mix of ground cumin, paprika & chilli) or use Dan's homemade spice mix
1⁄8 cup (31ml) red wine
3⁄4 tbs tomato paste
3⁄4 cup (187 1⁄2g) tomato passata
1 cup (250ml) chicken stock
salt & pepper, to taste
1 wholegrain/wholemeal tortilla or wrap, large (70g) (or gluten free) cut in small triangles
1⁄8 cup (31 1⁄4g) Greek yogurt (or dairy-free alternative)
1 1⁄2 sprigs of fresh coriander
Add onions, carrots, celery, peppers and cauliflower to a large food processor and pulse to a consistent small dice (if you don't have a food processor, use a sharp knife to finely dice all vegetables).
Heat half the oil in a large saucepan. Add diced vegetables and saute for a few minutes.
Add turkey and continue to cook for a few more minutes to brown.
Add spice mix and cook for a few more minutes to release the flavours.
Add wine to deglaze the saucepan, scraping any brown crunchy bits from the base of the saucepan and stirring through the sauce.
Stir through tomato paste, mixing well.
Add passata and stock and stir through to combine. Bring to a simmer and cook for 30 minutes to allow flavours to develop and chilli to thicken.
At the same time, heat remaining oil in a frypan and cook tortilla triangles for a few minutes each side until crisp and golden.
Divide chilli between bowls and top with yogurt and coriander and serve with tortilla crisps.
Dan's homemade spice mix:
1/4 tsp cinnamon, 1 tbs ground cumin, 1 1/2 tbs ground coriander, 1 1/2 tbs smoked paprika, 1 1/2 tsp chilli powder, 1 tbs oregano
Energy (kJ)
1730 kJ / 413 cals
Protein
38.7 g
Fat
12.2 g
Sat. Fat
4.8 g
Carbs
29.3 g
Sugar
14.8 g
Fiber
5.8 g
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