Big-Batch Turkey Chili

Ingredients

• 1000 gextra-lean ground turkey (93%)
• 355 gcanned red kidney beans, drained and rinsed, drained and rinsed
• 345 gcanned black beans, low sodium, drained and rinsed, drained and rinsed
• 1can (796 ml) diced tomatoes
• ½can (796 ml) crushed tomatoes
• 2medium onions, diced
• 2red bell peppers, diced
• 4cloves garlic, minced
• 2 tbspchili powder
• 1¼ tbspground cumin
• 1¾ tspsmoked paprika
• 2 tspdried oregano
• 3 tspextra-virgin olive oil
• ¾ tspsalt
• 80 gold cheddar, grated, grated, to serve
• 2green onions

Method

1. Dice the onion and peppers and mince the garlic.

2. Heat the oil in a large heavy pot (at least 6 litres) over medium heat.

3. Add the onion and peppers and cook, stirring, until soft, about 6 minutes.

   6 min timer

4. Turn the heat to medium-high, add the turkey and garlic and break the meat up with a wooden spoon. Cook until no pink remains and it reaches 74°C (165°F), about 8 minutes.

   8 min timer

5. Stir in the chili powder, cumin, smoked paprika and oregano for 1 minute, then add the diced and crushed tomatoes and the drained beans.

6. Bring to a boil, then lower the heat to low and simmer partly covered for 25 minutes, stirring every 5 to 10 minutes so the bottom does not scorch.

   25 min timer

7. Season with the salt and serve topped with grated cheddar and green onion. Cool leftovers within 2 hours; keeps 4 days in the fridge or 3 months frozen.

Storing and reheating

Keeps 5 days or 4 months frozen.