Pun Police!  Your clue is in the title…  Chili of course!  I adore a standard chili con carne with good old beef and kidney beans, but sometimes it’s nice to mix it up a little.

In keeping with my healthy January diet, I opted to use turkey, as it’s a super lean meat.  I figured a good pairing for this would be cannellini beans, so did a bit of Googling to see what other people had concocted and came up with the following.

Unfortunately (well, unfortunately for my diet) I decided that this chili would be even better with a spoonful of sour cream, a sprinkling of cheese and dusting of cilantro.

It’s the perfect combination of hearty and healthy, and will keep you warm on these cold winter nights.

Turkey & Cannellini Bean Chili

Serves: 4 people

INGREDIENTS

• 1lb ground turkey
• 1 onion, diced
• 1 tbsp garlic, minced
• 1 tin chopped tomatoes
• 1 tin cannellini beans, drained
• 2 tbsp tomato puree
• 1 cup chicken stock
• 1 tbsp cumin
• 2 tbsp chili powder
• 2 tsps oregano
• salt & pepper to taste
• grated cheese, sour cream and cilantro for garnish if desired

METHOD

• Gently fry onions and garlic over a medium heat in a large saucepan for 5 minutes until soft.
• Add in turkey, mix until browned then sprinkle in herbs and spices.
• Stir in beans, tomatoes and chicken stock, put a lid on the pan and cook until reduced – about 20 minutes.
• Top with sour cream, or whatever takes your fancy.

This gets better after a day or two in the fridge, and if you feel like being really naughty, piled on top of chips before devouring.