Meat? On my blog?? It’s more likely than you think…*
While my wife is barely even pescetarian, given the infrequency of her fish consumption, I do still eat meat on occasion; chicken forms the basis of a lot of my work lunches, and I’ll often have a burger if we go out for dinner anywhere. Saying that, I don’t eat lamb, venison, or much red meat at all, so I’ll probably cut it all out for good in the future.
Even though McDonald’s chicken nuggets could probably wake me from a coma.
Chilli isn’t a meal where I ever miss the meat. Black bean chilli is one of my absolute favourite easy vegetarian/vegan dinners – especially with the temperature dropping – and it’s far cheaper to go the bean route when making this than it is to shell out for beef mince (given that it would only be me who’d be eating it).
However, there is a packet of lean turkey mince sitting in the bottom of my freezer that has seen better days, and I really don’t want to waste it.
So here we find ourselves.
I usually use a packet mix for my chilli – and I have never been ashamed of that fact! – but this time I decided to make my own. Garlic powder has long been a staple in our house** and I’m here to tell you that it is non-negotiable in this recipe. I will fight you. Garlic powder is also really cheap and any large-ish supermarket should have it in the World Foods section.
If they don’t have it in your local supermarket, you should consider sending a strongly-worded letter to their CEO. Start it with “to whom it may concern” so they know you really mean business.
Easy Turkey & Black Bean Chilli (Gluten-free)
Serves 4 (1sp per portion)
Preparation time: 10 minutes
Cooking time: 35 minutes
Large cooking pot with lid; a small bowl; chopping board and knife (or a well sharpened set of gardening shears); the distant and pointless hope that one day I will only list equipment in this section.
- 500g turkey mince
- 400g tin chopped tomatoes (or jar of crushed tomatoes/passata)
- 1 tbsp tomato puree
- 2 red onions
- 2 cloves garlic
- 1/2 red chilli
- 400g tin black beans in water
- 1 vegetable stock cube
- 100ml water
- 1 tsp Worcestershire sauce (omit for GF)
- Salt & pepper
- Splash of vegetable oil/cooking spray
- 1 tbsp garlic powder
- 3 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp chilli flakes
- 1 tsp dried oregano
- Boil a kettle and put your pot on a low heat, adding your oil/coating generously with cooking spray (on the inside, not the outside – that should be obvious). Halve and de-seed your chilli, then dice it along with your onions and garlic. Add all of these to the pot once it’s up to temperature. Cook for 5 minutes or so, stirring occasionally – if using cooking spray you might need to add a splash of water to stop it sticking. While this is going on, mix all your spices together in a small bowl and set aside.
- Turn up the heat to medium and add the turkey to the pan along with a generous pinch each of salt and pepper, stirring and breaking it up as you go. It should take around 10 minutes to get it completely browned.
- Once browned, add your tomatoes/passata, black beans (juice and all), tomato puree, Worcestershire sauce, stock cube, and water. Stir everything together, add your spice mix, and stir again thoroughly until everything’s combined. Put the lid on your chilli and allow it to simmer away for around 20 minutes – come back and stir it occasionally to make sure it isn’t sticking to the bottom. Serve!
I had mine with a dollop of sour cream and some grated sharp cheddar, but you can add any and all accoutrements depending on what floats your boat. What tickles your pickle. What fills your bookshelves.
That last one was a bit sexy actually – ignore that. This is a family show.
*I am a meme machine first, and a human being second.
**(mix it with salt, pepper, paprika and oil and cover your roasties/homemade chips before cooking – HOH BOY)