Stranger Foods

Turkey chilli

Serves 6 45 mins

45 mins	Total
10 mins	Prep
35 mins	Cook

You might not think of chilli as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Ingredients

x0.5

Metric

Imperial

1 tbsp olive oil
1 kg ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tbsp chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tbsp fresh oregano, chopped, or 1 tablespoon dried
2 bay leaves
3 tbsp chilli powder
2 tsp ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
salt and freshly ground pepper, to taste
2x 400 g cans red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
sliced lime, for garnish (optional)

Instructions

°C

°F

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about , chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chilli powder and cumin. Stir to blend well. Cook for .
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for .
Add the drained beans and cook, stirring occasionally, for longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Nutrition

kcal 680
fat 30 g
saturates 11 g
carbs 51 g
sugar 14 g
fibre 14 g
protein 55 g
salt 1.496 g

Turkey chilli

Ingredients

Instructions

Nutrition

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