Smokey Turkey Chilli
Ingredients
- 2 tbsp olive oil
- 1 onion large
- 1 carrot large
- 2 sticks celery
- 1 red pepper
- 750 g turkey mince
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli powder
- pinch ground cinnamon
- 800 g tinned chopped tomatoes
- 2 tbsp chipotle paste
- 800 g tinned kidney beans
- ground black pepper
- sea salt
To serve:
- 1 good handful fresh coriander
- 200 g sour cream
- 170 g tortilla chips
Equipment
Chopping board
Chopping knife
Sieve
Casserole dish
Wooden spoon
Peeler
Sieve
Instructions
- Get started on the veg prep. Finely dice the onion, carrot, celery and red pepper.
- Heat the olive oil in a casserole pot over medium-high heat and add the onion, carrot, celery and red pepper, along with a pinch of salt. Fry for 10 minutes until soft. Push the veg to one side and turn the heat up to high. Add the turkey mince and break up with a wooden spoon as it browns off.
- Add the ground coriander, ground cumin, chilli powder and ground cinnamon. Fry off for another minute.
- Add in the chopped tomatoes and chipotle paste. Season with salt and ground black pepper. Turn the heat down to a simmer and allow to cook uncovered for 1 ½ - 2 hours, adding a splash of water now and then to stop the chilli from drying out.
- Once the turkey is lovely and tender and the sauce is thick and rich, add the drained and rinsed kidney beans with another splash of water and cook for another 15 minutes.
- Serve with rice, coriander, sour cream and some tortilla chips. Season with ground black pepper.
Notes
A favourite of mine for its deep smokey flavour that comes from good quality chipotle paste. Any minced meat will work here, but turkey is a nice lean and light option.
Nutrition
Calories: 366kcal