Turkey Chilli With Brown Rice, Avocado, Live Yoghurt & Coriander
As more people cut down on their red meat consumption, dishes like this turkey chilli make a perfect substitute without sacrificing on flavour. Turkey is a wonderful lean meat high in protein, and combining it with a variety of vegetables, herbs, spices and legumes makes for a really nourishing dish. This can either be made in onee large heavy bottomed pan, or in a slow-cooker if you prefer the hand-free route.
4-6
Ingredients
2 tbsp olive oil
1 onion, peeled and diced
2 celery sticks, sliced
4 garlic cloves, peeled and crushed
1 green chilli, finely chopped
1 red pepper, diced
500g turkey mince
2 tbsp tomato purée
1 tbsp paprika
2 tsp ground cumin
2 tsp dried oregano
1 tsp chilli powder
1 x 400g tin plum tomatoes
375ml chicken stock or bone broth
1 x 400g tin black beans
1 x 400g tin red kidney beans OR chickpeas
1 tsp salt
½ tsp pepper
To serve:
brown rice
guacamole or avocado slices
unsweetened Greek yoghurt
fresh coriander
corn tortilla chips
Method
1. Heat a glug of olive oil in a pan and add the onion, celery, garlic and chilli. Cook for 5 mins on low-medium heat until soft, being careful not to burn.
2. Add the pepper and cook for another 10 minutes.
3. Increase the heat to high and add the turkey mince, breaking up any lumps with a wooden spoon, and cook until just browned. If you’re using a slow cooker, transfer to the cooked ingredients to the slow cooker pot at this stage
4. Add the tomato puree, spices, tinned tomatoes, stock, beans, salt & pepper.
5. Stir everything well, reduce the heat and leave to simmer for at least half an hour. If using slow cooker cook on low for 7 hour or on high for 3-4 hours.
6. Serve in bowls with brown rice, Greek yoghurt, avocado, and a sprinkle of fresh coriander
