By Joanna Bird
Chorizo and turkey feijoada
8 steps
Prep:20minCook:45min
4.5 syns per serving
Updated at: Thu, 17 Aug 2023 12:53:08 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
24
High
Nutrition per serving
Calories608.9 kcal (30%)
Total Fat26.6 g (38%)
Carbs58.6 g (23%)
Sugars9.8 g (11%)
Protein36 g (72%)
Sodium1453.6 mg (73%)
Fiber14.9 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
300gchicken thighs
diced
2 TbspFajita Seasoning
120gchorizo
sliced, 100g
2red onions
sliced
2garlic cloves
crushed
3peppers
any colours, deseeded and roughly chopped
1red chilli
deseeded and chopped
400gcan chopped tomatoes
400gcan red kidney beans in chilli sauce
400gblack-eye beans
can, drained and rinsed
200gkale
roughly chopped
sweet potato
Instructions
Step 1
Put the turkey and fajita seasoning in a bowl, toss to coat evenly and set aside
Step 2
Place a wide, lidded non-stick frying pan over a medium heat.
Step 3
Add the chorizo and stir-fry for 2-3 minutes, then add the turkey and stir-fry for another 2-3 minutes.
Step 4
Stir in the onions, garlic, peppers, chilli, tomatoes and kidney beans plus their chilli sauce.
Step 5
Season lightly and stir well, then cover and reduce the heat to low.
Step 6
Cook for 25 minutes or until the turkey is cooked through, stirring occasionally
Step 7
Stir in the black-eye beans and kale and cook uncovered for 3-4 minutes or until plping hot.
Step 8
Divide evenly between plates or bowls to serve.
