Turkey & Three-Bean Chili (Big-Batch)

Ingredients

• 750g lean turkey mince
• 1 tbsp olive oil
• 2 onions, chopped
• 3 garlic cloves
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 800g chopped tomatoes
• 400g each: kidney, black & cannellini beans
• 1 cup stock
• Salt & pepper

Method

1. 1

   Brown the turkey in olive oil; add onion and garlic and soften.

2. 2

   Stir in the spices for 1 minute.

3. 3

   Add tomatoes, all the beans and stock; simmer 30–40 minutes.

4. 4

   Season, then divide into 6 shallow containers to cool quickly.

5. 5

   Refrigerate within 2 hours of cooking.

Swaps & variations

• Beef 5% or lentils instead of turkey
• Add grated dark chocolate for depth
• Serve over rice, potato or greens

Storing & freezing

Fridge 3–4 days; flavour improves by day 2–3. Freezes brilliantly for 3 months — thaw overnight, reheat until piping hot (75°C+).