Slow Cooker Turkey Chilli

NUTRITION INFO (1 SERVING)

KCAL FATg S/FATg CARBg SUGg FIBg PROTg SALTg
253 2.9 0.6 23.5 11.3 8.4 32 0.71

INGREDIENTS INFO (SERVES 4)

  • Medium onion (150g) Onions, Raw
  • Medium clove (3g) Garlic, Raw
  • Medium chilli (9g) Red Chilli Peppers, Raw
  • Teaspoon (2.3g) Paprika
  • Teaspoon (2g) Cumin, Ground
  • Teaspoon (2g) Coriander, Ground
  • Cube (as sold) Oxo Vegetable Stock Cubes 12
  • 200.0g Sweetcorn Kernels, Tinned, Drained
  • Full Tin (400g) Chopped Tomatoes, Tinned
  • Spray (1.8ml) Mantova Rapeseed Oil 200ml
  • 400.0g Aldi Butcher’s Selection 1% Fat Turkey Breast Mince 400g
  • [2x] 1/2 Can, drained (120g) Aldi Everyday Essentials Red Kidney Beans in Water 240g

METHOD

  1. Heat a large non-stick frying pan over a medium heat and spray with 10 squirts of Frylight.
  2. Fry the onion and garlic for 4-5 minutes until starting to soften.
  3. Increase the heat and add the turkey mince, stirring until browned.
  4. Add the mince, onion and garlic to the slow-cooker, along with the chopped tomatoes, chilli, paprika, cumin, coriander and stock cube. Pour in a little water.
  5. Place the lid on the slow cooker and cook on medium for 3-4 hours.
  6. About 30 minutes before serving, add the kidney beans and sweetcorn and replace lid.
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