Chicken & turkey· GF · DF

Turkey Chilli Verde

Name: Turkey Chilli Verde
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 500g turkey mince (2% fat); 2 tins (480g drained) cannellini beans; 3 (400g) green peppers; 3 (30g) green chillies; 2 (250g) onions; 30g coriander stems; 2 limes (zest + juice); 4 cloves garlic; 1 chicken stock cube; 300ml water, for the stock; 6g ground cumin; 3g dried oregano; 10ml rapeseed oil; 4g salt; 2g black pepper

Lean turkey and white bean chilli in a zesty green pepper, lime and coriander base.

makes 20 blocks, about 52p each

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BatchJoy

batchjoy.com/recipes/turkey-chilli-verde/

Illustration of a bowl of Turkey Chilli Verde

Time: 1 hr 5 min10 min prep · 55 min cook
Makes: 20 blocks
Cost per blockPer block: 52p
Calories per blockCalories: 65 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

500gturkey mince (2% fat)
2 tins (480g drained)cannellini beans
3 (400g)green peppers
3 (30g)green chillies
2 (250g)onions
30gcoriander stems
2limes (zest + juice)
4 clovesgarlic
1chicken stock cube
300mlwater, for the stock
6gground cumin
3gdried oregano
10mlrapeseed oil
4gsalt
2gblack pepper

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

In tortillas with avocado · Over rice with lime · A jacket potato with grated cheese

Method

Step 1: Blitz the green peppers, chillies, onion, garlic, coriander stems, lime zest and juice into a coarse green salsa. (5 min)
Step 2: Brown the turkey mince in the oil in a wide pan, breaking it up fine, until no pink remains. (10 min)
Step 3: Add the green base, cumin, oregano, stock and half the beans. Simmer until the peppers are soft and the base thickens. (25 min)
Step 4: Mash the remaining beans and stir in, then simmer uncovered until thick enough to coat a spoon. (15 min)
Step 5: Taste, season boldly with salt and pepper, cool and freeze in 70g blocks.

Hotter: leave the seeds in the green chillies and add a jalapeño.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	65	7.8g	5.6g	1.2g	2.4g	0.53g
Per 3 blocks	195	23.4g	16.8g	3.6g	7.2g	1.59g

Cook’s notes

Reheating: top with fresh coriander leaves, a squeeze of lime and soured cream or yoghurt. Do not freeze these.
Turkey thigh mince is richer; chicken mince also works.
Add a deseeded jalapeño for more heat.

Serve it

In tortillas with avocado · Over rice with lime · A jacket potato with grated cheese.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 195 kcal and 23.4g protein before rice, bread or potatoes.

Turkey Chilli Verde questions

Why mash half the beans?

Mashed beans thicken the chilli naturally, so it holds together in blocks without flour, while the whole beans keep some texture.

Can I use other white beans?

Butter beans or haricot beans work well. Use the same drained weight.

Can I use chicken thighs instead of mince?

Diced boneless thighs work. Brown them, simmer them in the green base until tender, then shred them roughly with two forks before adding the mashed beans.