• 1 tbsp olive oil
  • 1 clove garlic, peeled and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 2 carrots, washed, peeled and diced
  • 1 pinch chilli powder
  • 500 g pack turkey thigh mince
  • 400 g peeled plum tomatoes, roughly chopped
  • 420 g red kidney beans in water, drained
  • 300 ml vegetable stock cube
  • 350 g pasta shapes
  • black pepper, to season


  1. 1

    Heat the oil in a large saucepan. Add the garlic, onions and carrots.

  2. 2

    Fry for 5 minutes, until soft. Add the chilli powder and turkey thigh mince and cook, stirring, for a further 5 minutes, until the turkey has browned.

  3. 3

    Add the plum tomatoes, red kidney beans and stock and mix well. Cook over a high heat for 5 minutes, then reduce to a simmer and cook for another 15 minutes.

  4. 4

    Meanwhile, cook the pasta following pack instructions. Drain and add to the bean sauce. Toss through, season with black pepper and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2332kj 557kcal 28%
  • Fat 8.4g 12%
  • Saturates 1.9g 10%
  • Sugars 11.5g 13%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

15.5g carbohydrate 2.3g fibre 8.4g protein

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