This turkey and sweet potato chilli is economical, super tasty and is high in protein and nutrients.
It is made with lesser used turkey thigh mince instead of the super low fat turkey breast. The small quantity of fat adds flavour so don’t be tempted to replace it with the 2% fat mince.
For me, it’s a good make ahead meal. Some will make it into the freezer for weekdays when I don’t have time to cook and some will be eaten for lunch alongside extra greens like broccoli.

Ingredients (feeds 4)
500g 7% fat turkey thigh mince
2 medium sweet potatoes (500g), peeled and cubed
250g portobello mushrooms, halved and roughly sliced
100g of spinach
1 onion, finely chopped
2 cloves of garlic, crushed
2 tsp cumin seeds
2 tsp ground coriander
2 tsp smoked paprika
pinch of chilli flakes
a small tablespoon each of chopped rosemary and fresh thyme leaves
1 bay leaf
1 can of chopped tomatoes
500ml of chicken stock
sea salt and freshly ground black pepper to season
rapeseed oil to cook
fresh parsley to garnish (optional)

Method:
Heat two teaspoons of oil in a large pan over a medium heat. Add the onion, out the lid on and cook for 5 minutes or until the onion has softened.
Turn the heat up to medium high, add the turkey mince, season with sea salt and black pepper and cook until browned. Approximately another 5 minutes.
Add the garlic, cumin, coriander, paprika and chilli and cook for another minute.
Add the herbs, mushrooms, season with sea salt and black pepper and cook for another minute.
Add the chopped tomato, a third of a can of water and chicken stock, stir well, reduce the heat to low, pop a lid on the pan and cook for 30 minutes.
Take the lid off, add the sweet potato, season again and cook for a further 30 minutes until the sweet potato is cooked. The sauce should thicken up during this last phase of cooking also.
Stir in the spinach, allow it to wilt then check the seasoning.
Ladle into bowls and garnish with parsley to serve.