Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey, two-bean and sweet potato chilli
A turkey chilli with kidney beans, black beans and sweet potato that makes six portions in a slow cooker or an electric pressure cooker. Each container is a full dinner that reheats in minutes.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the slow-cooker times of 6 to 7 hours on LOW and 3 to 4 hours on HIGH
- Confirm the pressure cooker reaches pressure without a burn warning with the tomatoes layered on top
- Photograph the finished bowl
- Time
- About 6 hr 40 min
- estimated
- Serves
- 6
- see below
- Energy
- 420 kcal
- per serving
- Protein
- 36 g
- per serving
Ingredients for 6 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- chopped tomatoes. Tinned tomatoes vary in added salt; the sodium figure uses a standard salted tin.
- black beans. The record is for a reduced-salt tin. Standard tins carry more sodium; rinsing removes some of it.
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a large frying pan over medium-high heat, or in an electric pressure cooker on the sauté setting. Brown the turkey in two batches, 5 minutes each, breaking it into small pieces and letting it catch on the base before you stir. Lift it out.
Lower the heat to medium and soften the diced onion and red pepper for 6 minutes. Add the crushed garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée and stir for 1 minute, until the purée darkens.
Slow cooker: put the turkey and the onion mixture in the pot with the tinned tomatoes, sweet potato, kidney beans, black beans and stock. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Pressure cooker: return the turkey, pour in the stock and scrape the base clean, then layer in the beans and sweet potato and pour the tomatoes over the top without stirring. Cook at high pressure for 10 minutes and release naturally for 10 minutes.
Either way, it is ready when the sweet potato is tender and the chilli reaches 74°C in the centre. If it looks thin, simmer it uncovered for 10 minutes.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
To prep ahead, divide it between containers, leave them uncovered until the steam stops, no more than an hour, then cover and refrigerate or freeze. Add 30 g of Greek yoghurt, a squeeze of lime juice and chopped fresh coriander to each bowl after reheating, not before freezing.
The useful detail
Brown the turkey properly before it goes in. Turkey has very little fat and neither appliance can brown anything, so the colour you build in the pan in the first 10 minutes is most of what the chilli will taste of.
Make it work for you
One serving is A sixth of the pot, about a large ladleful, with 30 g of Greek yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Lean beef instead of turkey
Deeper and beefier. It needs to reach 71°C rather than 74°C.
Per serving: about 5 kcal more, about 3 g more protein, about 2 g less fat.
Butternut squash instead of sweet potato
Softer and less sweet; it breaks down more on a long cook.
Per serving: about 25 kcal less, about the same protein, about the same fat.
Skyr instead of Greek yoghurt
Thicker and slightly sharper on top.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A batch dinner where turkey carries the protein and two kinds of beans and sweet potato bring the fibre, at over 30 g of protein a bowl.
| Energy | 420 kcal |
|---|---|
| Protein | 36 g |
| Fat | 14 g |
| of which saturates | 3 g |
| Carbohydrate | 42 g |
| of which sugars | not calculated |
| Fibre | 12 g |
| Sodium | 620 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 6. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| turkey mince | 750 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 1125 kcal | 140.5 g |
| onion | 150 g | FDC 170000Onions, raw | 60 kcal | 1.7 g |
| red pepper | 150 g | FDC 170108Peppers, sweet, red, raw | 39 kcal | 1.5 g |
| garlic | 20 g | FDC 169230Garlic, raw | 30 kcal | 1.3 g |
| chilli powder | 5.5 g | FDC 171319Spices, chili powderFoodData Central's chili powder is a seasoning blend that includes salt, which is why its sodium is high. | 15 kcal | 0.7 g |
| ground cumin | 4 g | FDC 170923Spices, cumin seedFoodData Central records cumin seed; ground cumin is the same seed, milled. | 16 kcal | 0.7 g |
| smoked paprika | 2.5 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 6 kcal | 0.3 g |
| dried oregano | 1 g | FDC 171328Spices, oregano, dried | 3 kcal | 0.1 g |
| tomato purée | 30 g | FDC 170459Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) | 25 kcal | 1.3 g |
| chopped tomatoes | 800 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 128 kcal | 6.3 g |
| sweet potatoes | 400 g | FDC 168482Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) | 344 kcal | 6.3 g |
| kidney beans | 240 g | FDC 175243Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water | 290 kcal | 19.5 g |
| black beans | 240 g | FDC 175238Beans, black, mature seeds, canned, low sodium | 218 kcal | 14.5 g |
| chicken stock | 265 g | FDC 174536Soup, chicken broth, ready-to-serve | 16 kcal | 1.7 g |
| Greek yoghurt | 180 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) | 106 kcal | 18.3 g |
| lime juice | 20 g | FDC 168156Lime juice, raw | 5 kcal | 0.1 g |
| fresh coriander | 15 g | FDC 169997Coriander (cilantro) leaves, raw | 3 kcal | 0.3 g |
| Whole recipe | Divided by 6 | 2510 kcal | 215.1 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool it quickly, cover and refrigerate within 2 hours. The FDA chart gives soups and stews 3 to 4 days. Keep the yoghurt, lime and coriander out of the containers and add them fresh.
- In the freezer
- The same chart gives soups and stews 2 to 3 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, stirring so it heats evenly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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About 40 min · 585 kcal · 42 g protein per serving