Lighter chili, lime crema, buttered golden toast, and a crisp green salad

$9.17/serving$9.20at the cheapest of your stores this week15 ingredients on sale

Ingredients

• ground turkey450 g
• navy beans1 can (540 ml), drained
• yellow onion1 ea
• jalapeno pepper1 ea
• garlic3 cloves
• cumin2 tsp
• chili powder2 tsp
• chicken stock2 cups
• lime1 ea
• sour cream⅓ cup
• butter4 tsp
• bread4 thick slices
• cilantro (optional)a handful
• spring mix3 big handfuls
• olive oil1 tbsp

Method

1Prep

• •Dice the onion.
• •Mince the jalapeño and garlic.
• •In a small bowl, stir the sour cream with the juice of half of the lime and a pinch of salt to make the crema.

2Build the chili

• •Heat 1 tbsp oil in a pot over medium-high heat.
• •Add the ground turkey and brown well, breaking it up, 6 minutes.
• •Add the onion and jalapeño and cook 4 minutes until softened.
• •Add the garlic, cumin and chili powder and cook 45 seconds until fragrant.
• •Add the navy beans and chicken stock (or bouillon dissolved in 2 cups of hot water).
• •Simmer 20 minutes, mashing a ladleful of beans against the pot to thicken.
• •Season to taste with salt.

3Toast

• •Meanwhile, spread the butter on thick slices of bread.
• •Toast in a skillet until golden on both sides.

4Green salad

• •Meanwhile, whisk the olive oil with a squeeze of lime and a pinch of salt in a large bowl.
• •Add the salad greens and toss to coat just before serving.

5Plate

• •Ladle the chili into bowls.
• •Swirl the sour cream crema over the top.
• •Garnish with cilantro if desired.
• •Serve the green salad alongside.
• •Cut the remaining lime into wedges and serve with the toast for dunking.