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Smoky Turkey and Bean Chilli

Recipe

This hearty, smoky chilli is packed with shredded turkey, grilled peppers & a kick of spice. Proper comfort food, perfect for cold nights.

Serves: 4 people | Cooking time: 45 minutes

Main

Ingredients

  • 400 g Leftover Turkey
  • 2 Red Onions
  • 4 Cloves Garlic Cloves
  • 2 Sprigs Fresh Rosemary
  • 15 g Coriander
  • 3 tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 280 g Jarred Grilled Red Peppers
  • 300 ml Chicken Stock
  • 400 g Drained Cooked Kidney Beans
  • 100 g Cheddar Cheese
  • 2 Limes

  

Method

  1. Finely grate the cheddar. Pick the coriander leaves and thinly slice the stalks. Thinly slice the onions and garlic. Drain the grilled peppers and roughly chop. Shred the turkey. Drain and rinse the beans.
  2. Add one-third of the sliced onion to a small bowl with the juice of half a lime. Season with salt and set aside to pickle.
  3. Set a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the rest of the onion and cook for 5–7 mins until soft and translucent.
  4. Stir in the rosemary, garlic, coriander stalks, smoked paprika and cumin. Cook for 1–2 mins until fragrant.
  5. Tip in the chopped tomatoes, grilled peppers, kidney beans and chicken stock. Bring to the boil, then turn the heat down and let it simmer for 15–20 mins until thickened slightly — it should be like a loose stew.
  6. Stir the turkey through the chilli and cook for 3–4 mins until piping hot. Taste and season with salt, pepper or more lime juice if needed.
  7. Ladle the chilli into bowls and top with grated cheddar, pickled onions and coriander leaves. Serve with any extra lime wedges on the side.