Serves: 8 small portions/6 larger portions
Time: 20-30 minutes depending on the cooking method
1kg turkey breast mince
1 garlic and herb stock cube
130-150g chopped onion
200g chopped mixed peppers
2 tablespoons passata
2 teaspoons chipotle chilli paste
2 teaspoons granulated garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon dried sage
1 teaspoon cayenne pepper
1 teaspoon salt (to taste)
1 teaspoon ground black pepper
1 can baked beans with sauce OR 1 can kidney beans with the juice
As many or few chopped, pickled jalapeno chillies as you like
- Add your water and stock cube to a pan on a medium heat (or push saute, medium on your Instant Pot), once its bubbling, add your turkey mince to and stir to break up and brown off slightly, this should take around 6-8 minutes.
- Once the turkey is nice and separate, add all the rest of the ingredients apart from the jalapenos and give the whole thing a good mix together.
- At this point, place the lid on your pot and let it simmer for around 15 minutes until the turkey is tender and all the flavours have had time to mix together. If using your Instant Pot, put on the lid, set to sealing and then push manual, set to 10 minutes and then allow the dish to come to a natural release.
- Once it’s ready, stir through your jalapenos and it’s ready to serve.
I usually make this as a batch and then measure out 8 portions which are around 250g each. If you aren’t watching your calorie content/protein content as strictly as I am at the moment, this tastes delicious served on top of nachos with a sprinkle of cheese too!