Ingredients:

  • 5 lbs Lean Ground Turkey Breast (99% Fat-Free)
  • 1 large brown Onion, finely diced
  • 2 stalks Celery, finely diced
  • 2 medium Carrots, diced small
  • 4 cloves Garlic, finely minced
  • 1 cup low-sodium Chicken Stock
  • 1 Tbsp Smoked Paprika
  • 2 Tbsp Chilli Powder (Ancho or standard mild)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 2 Tbsp Tomato Paste (concentrated)
  • Salt (Kosher or Sea), To Taste
  • Black Pepper, freshly ground, To Taste
  • 28 oz can Crushed Tomatoes
  • 15 oz can Black Beans, rinsed and drained
  • 15 oz can Kidney Beans, rinsed and drained
  • 1 Tbsp fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Sauté Aromatics (The Lean Way): Heat the Dutch oven over medium-high heat. Add 1/4 cup (60ml) of chicken stock. Once shimmering, add the diced onion, carrots, and celery. Cook until softened and translucent, about 5–7 minutes. Add more stock if the pot gets dry.
  2. Add Garlic: Stir in the minced garlic and cook for 60 seconds until fragrant. Do not burn.
  3. Brown the Turkey: Push the vegetables to the side of the pot. Add the ground turkey and break it up with a spoon. Cook until the turkey is fully browned and no pink remains. Drain any residual liquid, if necessary.
  4. Bloom the Spices: Push the turkey and vegetables to the side again, creating a well in the centre. Add the tomato paste, smoked paprika, chilli powder, cumin, and oregano to the centre. Cook, stirring the paste and spices only, for 2 minutes until very fragrant—this step is crucial for depth of flavour.
  5. Combine and Liquidate: Stir the paste and spices into the turkey mixture. Pour in the crushed tomatoes and the remaining chicken stock. Stir in the rinsed black beans and kidney beans.
  6. Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely and let it simmer for at least 40 minutes, stirring occasionally. This allows the flavours to properly marry.
  7. Check Seasoning: After 40 minutes, taste the chilli. Adjust salt and pepper as needed. If the chilli is too thin, remove the lid and simmer for another 5–10 minutes to reduce slightly.
  8. Add Acid: Stir in the fresh lime juice just before serving. This brightens the entire dish and lifts the rich, earthy flavours.
  9. Garnish: Ladle into bowls and top generously with fresh coriander. Job done!