Turkey not-so-chilli

Turkey not-so-chilli

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MRS: This is comfort food at its best. Minced turkey doesn’t have the fat content of minced pork or beef, but this is balanced out by the sweet potato purée. I always make sure there are leftovers for the next day.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 sweet potato, roughly chopped
2 garlic cloves, roughly chopped
pinch cayenne pepper, plus extra if necessary
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons sweet paprika
500ml vegetable or chicken stock
1 red onion, finely diced
500g minced turkey
1 x 400g tin cannellini beans, drained
1 teaspoon apple-cider vinegar
salt flakes and freshly ground black pepper

To serve

Quantity Ingredient
sour cream
coriander leaves
lime wedges
corn tortilla chips

Method

  1. Heat 1 tablespoon of the olive oil in a large saucepan over a medium heat. Add the sweet potato and garlic and cook for 1–2 minutes, then add the cayenne and 1 teaspoon each of the coriander, cumin and paprika. Cook for a further 1–2 minutes, tossing the sweet potato in the pan to coat it evenly in the spices, then pour over the stock to cover (if you need a little more liquid then top it up with water from the kettle) and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 10–15 minutes, or until the sweet potato is soft, then transfer everything to a food processor and blitz to a smooth purée. Set aside.

    Return the pan to the heat, add the remaining olive oil together with the red onion and sauté for 3–4 minutes over a medium heat. Add the turkey and remaining spices, using a wooden spoon to break the meat up into small pieces, and cook for 3–4 minutes until browned. Stir in the sweet potato purée, cannellini beans and apple-cider vinegar and season to taste, adding extra cayenne if you like things spicy. Reduce the heat to low and simmer gently for 5 minutes, adding a splash of water if the sauce becomes too dry.

    Spoon the chilli into bowls and serve with sour cream, coriander leaves, fresh lime and corn chips for a Mexican vibe.
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