|Low fat, low on taste|
I think my issue was with the mince. When you take it out of the packet, it feels like poor quality sausage meet. Pink, soft, squishy and textureless. And on cooking, it just goes clumpy and sticks together. So when you come to eat it, it is kind of in chunks. But squishy, textureless chunks. If I made this again, I'd just use regular turkey breast and cube it.
The black beans were a good addition for some contrasting colour with the stark whiteness of the meat. But in the future, I think I'd just take a regular chilli recipe using beef mince, cutting out as much fat as possible and bulking it out with extra finely diced veg to make it more filling. In fact, I'm sure a smaller portion of Lorraine Pascale's chilli would go down far better than a larger, bland tasting one.
You can find the recipe here.