A chilli can be a heavy meal. You can use lots of oil in the cooking, fatty meat or almost all meat and hardly any vegetables. You can then garnish it with a mountain of cheese. Sometimes that might be the type of chilli you crave and you should probably stop reading this now. I don’t want to disappoint.
Sometimes however, instead of cheese, you have a mountain of coriander in the fridge as well as two shelves laden with vegetables. You also have a craving for a meal with a hot chillli kick, but you want to make something easy and healthy to satisfy it. On nights like those, this would be the perfect chilli.
I began making this chilli intending it to be a meal for two, but I threw in so many vegetables that in the end there were enough leftovers for two more meals. As we have a habit of finishing everything I’ve made even when I plan to have leftovers, it definitely shows that this can go a long way.
I used diced turkey breast for this, but diced thighs would be lovely and would stay moister during the cooking. You could of course use chicken instead but I am trying to cook with turkey more frequently since attending the #TalkingTurkey event earlier this year. As turkey is even healthier as well as more economical than chicken, it makes sense to try and use it more often and in meals where previously I would have just used chicken without thinking.
Ingredients – serves 4
200g turkey, diced
1 onion, chopped
2 cloves garlic, crushed
1 chilli pepper, finely sliced
Small knob of ginger, grated or finely diced
1/4 tsp paprika
1 bell pepper, diced
2 sticks of celery, diced
1 carrot, sliced
2 tomatoes, diced
400g tin kidney beans, drained and rinsed
Handful of chopped fresh coriander (cilantro)
How to Make Turkey Chilli
1. Heat a little oil in a large saucepan. Add the onion and cook gently until soft. Add the ginger, chilli pepper, garlic and paprika.
2. Cook for another couple of minutes and then add the turkey, stir a couple of times so the pieces are sealed on all sides.
3. Add all the rest of the vegetables, including most of the coriander and cook gently for about 20 minutes until everything is cooked through.
4. Serve with rice and topped with the rest of the coriander.
As this is packed with coriander I am linking it to Lavender and Lovage’s Cooking with Herbs, hosted this month by Lancashire Food. I am also linking to Extra Veg, hosted by Utterly Scrummy Food for Families and Fuss Free Flavours.