Dinner
Turkey and bean stew
Turkey, kidney beans, tomatoes and sweetcorn
- Ready in 35 min
- 458 kcal
Suits: Balanced
Per serving
- kcal
- 458
- Protein
- 53 g
- Carbs
- 37 g
- Fat
- 12 g
Ingredients
- 170 g turkey mince
- 140 g red kidney beans
- 200 g tomatoes
- 70 g sweetcorn
- 7 ml olive oil
Method
- Drain and rinse the red kidney beans and drain the sweetcorn. Chop the tomatoes.
- Heat the olive oil in a large saucepan over a medium-high heat. Add the turkey mince and fry for 6–8 minutes, breaking it up with a wooden spoon, until browned all over.
- Add the tomatoes and a splash of water, season with salt and black pepper and bring to the boil.
- Stir in the red kidney beans, turn the heat down and simmer, partly covered, for 15 minutes, stirring now and then, until the sauce has thickened.
- Add the sweetcorn and simmer for 3–4 minutes more. Check that the mince is steaming hot all the way through with no pink left.
- Taste, adjust the seasoning and serve hot.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens