High-Protein Turkey Chilli Bowl

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 500 g Minced turkey
• 2 tsp Mild chili powder
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 250 ml Water
• 400 g Red kidney beans
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Greek yogurt
• 10 g Fresh coriander

1. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
2. Add the minced turkey and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until no longer pink. Stir in the mild chilli powder, ground cumin, smoked paprika, black pepper, and the remaining salt. Cook for 1 minute to toast the spices.
3. Tip in the chopped tomatoes and water, then bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until slightly thickened and the turkey is cooked through. Stir in the kidney beans and simmer for 5 minutes to heat through.
4. Take the pot off the heat and taste, adjusting salt and pepper if needed. Ladle into bowls and top each with a spoonful of Greek yoghurt. Finish with fresh coriander and serve hot.

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