April 30, 2011

Turkey Chili

This recipe for a hearty Turkey chili is a much lighter affair than the traditional Chili con Carne. Turkey meat is lower in saturated fat and replacing beef stock with chicken stock also reduces the richness of the meal. This is not to say that the traditional recipe of Beef Chili is not fantastic, of course it is! But it is nice to update such traditional recipes, and with the weather getting warmer, it's nice to have some lighter alternatives while still enjoying a great chili dinner. 

Serves 2

250g Turkey mince
1 small onion, finely chopped
1 clove garlic, crushed or finely chopped
2-3 green or red chillies, chopped (de-seed if you want)
1 red or green pepper, sliced
1 tsp ground cumin
Half tsp cayenne pepper
1 tsp oregano
1 400g tin tomatoes
100ml chicken stock
1 400g tin red kidney beans
Salt and ground black pepper

Heat olive oil in a large pot over a medium heat. Sauté the onion and garlic for 3-4 minutes until soft. Add the chopped chillies and sauté for a further minute.

Add the turkey mince and cook until it changes colour, this should take about 3-4 minutes. Add the ground cumin and cook for a further minute.

Add the sliced pepper and stir.

Add the tomatoes, stock, kidney beans, cayenne pepper, and oregano. Stir well and season with salt and ground black pepper.

Bring to the boil then reduce to a low simmer. Leave for one hour, stirring occasionally.

Check seasoning and serve with brown rice or crusty bread.

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