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Smoky turkey chilli recipe

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Ring the changes from your usual go-to chilli recipe with this super-easy yet totally tasty smoky turkey chilli. Healthy, dairy-free and gluten-free, it ticks lots of boxes and there are even leftovers to make quesadillas the next day! See method

Serves 4
Takes 1 hr 30 mins
251 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

Ingredients

2 tbsp vegetable oil
2 red onions, 1 sliced, finely chopped
1 large or 2 small carrots, scrubbed and finely chopped
2 mixed colour peppers, finely chopped
2 garlic cloves, crushed
2 tsp chipotle paste
1 tsp ground cumin
10g fresh coriander, leaves picked, stalks finely chopped
500g pack turkey thigh mince
400g tin kidney beans, drained and rinsed
400g tin peeled plum tomatoes
1 chicken stock pot, made up to 500ml
1 lime, juiced
cooked brown rice (optional)
soured cream (optional)

2 of your 5-a-day and high in protein

Each serving contains

Energy
1055kj
251kcal 13%
Fat
10g 14%
Saturates
2g 9%
Sugars
9g 10%
Salt
0.8g 14%

of the reference intake
Carbohydrate 15g Protein 23.4g Fibre 5.9g

Method

Heat the oil in a lidded saucepan over a medium heat and fry the chopped onion for 5 mins, stirring occasionally. Add the carrots, peppers and garlic, cover and cook for 5-7 mins more until softened.
Add the chipotle paste, cumin and coriander stalks and cook for 1 min. Increase the heat to medium-high and add the mince. Break up with a wooden spoon, then fry, stirring regularly, for 10-12 mins until starting to turn golden brown and the liquid has cooked off. Season well, then add the kidney beans, tomatoes and stock, breaking up the tomatoes with a spoon
Bring to a simmer, then reduce the heat to medium and cook, uncovered, for 1 hr, stirring occasionally, until rich and thickened. Add a splash of water and reduce the heat if it starts to look dry.
Meanwhile, cover the sliced onion with the lime juice. Add a pinch of salt, mix well, then set aside, stirring occasionally.
Remove 600g chilli and a third of the pickled onions and set aside for the Cheeseburger quesadillas (see tip, below) – they’ll keep for up to 2 days in the fridge. Top the remaining chilli with coriander leaves and the reserved pickled onions, then serve with cooked rice and soured cream, if using.

Tip: Use leftover turkey chilli to make our Cheeseburger quesadillas.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cook once, eat twice recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.