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TURKEY CHILLI

Servings: 6

Hands On Time : 10 minutes

Cooking Time: 21⁄2 hours

COOK’S NOTES:

While my wife Sofie was pregnant, this was one of her ultimate cravings! We batch-cooked it and froze portions for when our baby boy arrived and it saved plenty of dinners that could have gone awry due to lack of sleep. Chipotle paste is a thick, smoky and spicy paste that adds great depth to the dish – in its absence a tablespoon of smoked paprika will suffice. Feel free to use any minced meat you like here.

Ingredients

2 tbsp olive oil

1 large onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

1 red pepper, deseeded and finely chopped

750g turkey mince (2% fat)

2 tsp ground coriander

2 tsp ground cumin

1 tsp hot chilli powder

Pinch of ground cinnamon

2 x 400g tins chopped tomatoes

2 tbsp chipotle paste

2 x 400g tins kidney beans, drained and rinsed

Sea salt and black pepper

To serve

Fresh coriander leaves Soured cream

Rice or tortilla chips

Instructions

1.Heat the oil in a shallow casserole over a medium–high heat and fry the onion, carrot, celery and red pepper for 10 minutes until softened. Add the turkey mince, increase the heat and brown all over, stirring to break up the mince.

2.Add the spices and cook for a minute before adding the chopped tomatoes and chipotle paste. Season well and simmer, uncovered, for 11⁄2–2 hours, adding a splash of water every so often to stop it drying out.

3.Once the turkey is lovely and tender and the sauce is thick and rich, add the beans with another splash of water and cook for a further 10–15 minutes. Serve with coriander leaves, soured cream and steamed rice or tortilla chips.

Nutritional

KCALS

366

FAT

7g

SAT FAT

1g

CARBS

22g

SUGARS

10g

FIBRE

11g

PROTEIN

48g

SALT

0.51g

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