Turkey chili

This turkey chili is loaded with lean ground turkey making it healthier and lighter than traditional chili with beef, but just as hearty and satisfying.

prep time 10 min     cook time     1hr
ingredients for 6-8
  • 400-500g ground turkey
  • 3 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1/2 celery stalk, diced
  • 2-3 garlic cloves, minced
  • crushed chili flakes or peperoncino (the amount depends on how strong you want your chili)
  • sweet or smoked paprika
  • ground cumin (optional)
  • 1 (400g) can cannellini beans
  • 1 (400g) can kidney beans
  • 1 (400g) can red beans
  • 1 (400g) can lentils
  • 2 (400g) cans crushed tomatoes
  • 2-3 zucchini, cut into cubes
  • salt and pepper
  • flat leaf parsley

1. Heat 1 tbsp olive oil in a large pot or a Dutch oven over medium high heat. Sauté onion, carrots, celery, garlic and peperoncino for a few minutes.

2. Add the remaining oil and brown the turkey for good 5 min breaking it up with a spatula. Season with salt and pepper, paprika and cumin if using.

3. Drain partially the beans and add to the pot together with the zucchini and chopped parsley.

4. Add tomato, bring to a boil, reduce heat to low and let simmer for 45 minutes or until the sauce thickens.

5. Serve hot with brown rice or tortilla chips.


  • sour cream or whole Greek yogurt
  • avocado
  • cilantro sprigs or chopped cilantro
  • chopped red or green onions
  • shredded cheese
  • sliced jalapeños

Tip: you can use any combination of beans, red, kidney, butter beans, black beans, azuki beans, cannellini, lima beans.


Curry flavoured lentil soup

It is soup season. This curry flavoured lentil soup is thick, hearty and perfect for a chilly day. Not only it is full of nourishing vegetables and spices, but it is also packed with plant-based protein thanks to lentils. It will fill you up without weighing you down.

prep time 10 min     cook time 30 min
ingredients for 4
  • 1 onion, chopped
  • 2-3 carrots, diced
  • 4 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 3-4 potatoes, diced
  • 1-1,5 tbsp curry powder (preferably with no added salt)
  • 1-1,2 l vegetable broth
  • 200 g green lentils, thoroughly rinsed and drained
  • extra virgin olive oil
  • salt and pepper
  • fennel fronds to garnish

1. Heat a large pot over medium heat. Once hot, add oil, onion and carrots. Cook for 3-5 minutes stirring frequently until onion is softened.

2. Add garlic, ginger  and curry powder, stir to coat and cook for another 2 minutes.

3. Next add potatoes, lentils and broth to the pot. Season with salt and pepper. Raise the heat to high and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Check the cooking time for your lentils.

4. Serve warm with crusty bread. Leftovers will keep in the fridge for5 days, frozen up to 2 month.

tip: you can replace the potatoes with small pasta adding that at the end.