Chili is one of the most filling, soul-warming winter dinners imaginable. Packed with protein, veggies and carbs, it's an easy, one-pot-wonder meal that fills the kitchen with intensifying smells and flavours. It's perfect for feeding a crowd, especially on big game days and after a huge workout. Beef can be quite heavy but Turkey on the other hand, is light and delicate and perfect for staying on top of your fitness goals.
Turkey Mexican Bowls.
- Prep Time:15 mins
- Cook Time:1 hr 15 mins
- Total Time:1 hr 30 mins
- Servings: 6
- 2 tablespoons coconut oil
- 1 large brown onion chopped
- 4 large garlic cloves minced
- 500 grams minced turkey
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 2 teaspoons paprika
- 2 Cans of red kidney beans
- Jalapeno juice
- 1 cup of chicken or beef stock
- 1 can chopped tomatoes
- 1 tablespoon of tomato paste
- 1/4 teaspoon of chilli flakes
- Freshly ground black pepper for seasoning
- Lettuce, tomato, jalapeno, red onion and avacado for the salad bowl.
In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the minced turkey, 1 teaspoon salt, cumin, fennel seeds and paprika. Cook, stirring frequently, until the turkey is cooked through, about 8 minutes.
Stir in the beans, stock, jalapeno juice and tomatoes. Bring the mixture to a simmer, scraping the brown bits that cling to the pan with a wooden spoon. Simmer for 55-60 minutes, or until the liquid has reduced by half and the chilli has thickened.
Add the chilli pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Add lettuce, red onion, avacado, tomato (and whatever else you want) Spoon the chili into serving bowls (or your Juggle Box meal prep containers). If desired, sprinkle with the Parmesan cheese and parsley.
Now you are set to recharge and smash out another set at the gym!