
Turkey Chilli Jacket Potato
High-protein turkey chilli over a baked potato — no fiddly single rice portion, and the chilli doubles as tomorrow's lunch.
- 530
- kcal
- 42g
- protein
- 62g
- carbs
- 12g
- fat
- 12g
- fiber
- 1h
- time
Method
Bake the potato
Prick the baking potato (or sweet potato) all over and bake at 200°C for 45-60 min until soft, or microwave 5-8 min then finish in the oven 10-15 min to crisp the skin. Start this first.
50:00Soften the aromatics
Heat the oil in a pan over medium heat and soften the onion, diced and garlic clove, minced for 3-4 minutes.
4:00Brown the turkey
Add the turkey mince and brown, breaking it up with a spoon, until no longer pink.
5:00Add spices, tomatoes & beans
Stir in the ground cumin, paprika and chilli powder, to taste and cook for 30 seconds, then add the tin chopped tomatoes and tin kidney beans, drained.
Simmer
Simmer for 15-20 minutes until thickened. Season to taste.
18:00Assemble
Split the baked potato open, fluff the inside, and spoon the chilli over the top.

Notes
Around 530 kcal and 42g protein with a white potato; a touch lower (~485) with sweet potato. Naturally lactose-free. Sidesteps the awkward single rice portion. Double the chilli for tomorrow's lunch — keeps 3 days, freezes well. The potato is the slow part, so get it baking first. A spoon of dairy-free yoghurt or sliced avocado on top is a nice finish.