Turkey and black bean chilli

Ingredients

• 250 g Turkey mince, 7% fat (Raw)
• 240 g Black beans, canned (Drained; Drained and rinsed)
• 400 g Tomatoes, canned, chopped, no salt added (Canned, undrained; No salt added; Chopped tomatoes packed in tomato juice, including liquid)
• 150 g Red bell pepper (Raw; Diced)
• 120 g Onion (Raw; Finely chopped)
• 8 g Garlic (Raw; 2 cloves, crushed)
• 3 g Smoked paprika (Ready-to-eat as sold; Pure smoked paprika; USDA paprika approved as nutritional equivalent)
• 3 g Cumin, ground (Ready-to-eat as sold)
• 10 ml Olive oil (Ready-to-eat as sold)
• 1 g Salt (Ready-to-eat as sold)
• 5 g Fresh parsley (Raw; Chopped, to serve)

Method

1. Chop the onion, dice the pepper and crush the garlic. Drain and rinse the black beans.
2. Heat the oil in a large saucepan over medium heat. Cook the onion and pepper for 6 minutes until softened. [Time min: 6]
3. Add the turkey mince and cook for approximately 6–8 minutes, breaking it up, until browned. Continue cooking as needed until a clean food thermometer confirms the centre reaches 75 °C for at least 30 seconds. Stir in the garlic, paprika and cumin for 1 minute. Browning or cooking time alone is not a safety check.
4. Add the tomatoes, black beans and salt. Simmer for 15 minutes until thickened. [Time min: 15]
5. Divide between two bowls and sprinkle with the chopped herbs.