Simple Turkey Chilli

A few weeks ago I posted a Tomato Free Sweet Potato And Turkey Chilli recipe, I’d never really made this style of chilli before, or even one using turkey instead of beef, and it turned out delicious. Inspired by the success of my sweet potato based recipe, and wondering how well turkey would work as a replacement for beef, here is a more traditional tomato based chilli made with turkey mince and a few vegetables add to a bit more depth.

You will need:
1 tbsp chilli powder
2 tsp paprika
1 tsp cumin
1 tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
1 tbsp vegetable oil
3 small onions, chopped
1000g turkey mince
2 tbsp tomato puree
3 cloves of garlic, crushed
2 bell peppers, roughly chopped
2 sweet potatoes, roughly chopped
8 baby sweet corns, cut into thirds
1 tin of chopped tomatoes
250ml chicken stock
1 tin red kidney beans, drained
200g spring greens, roughly chopped

Method:
1. In a small bowl combine the chilli powder, cumin, paprika, oregano, salt and black pepper.
2. Pour the oil into a saucepan over a medium-high heat, add the onions, turkey and half of the spice mix to the pan then cook for about 5 minutes, until the onions start to soften and the turkey is browned.
3. Add the tomato puree, garlic and remaining spice mix, stir through and allow to cook for a further 2 or 3 minutes.
4. Add in the peppers, sweet potato, baby corn, tomatoes and stock, allow the chilli to come up to the boil, turn the heat to medium-low, put the lid on the pan and allow to simmer for about 10 minutes, until the sweet potato is nearly cooked through.
5. If the chilli is too watery at this point continue to simmer with the lid off until the sauce thickens.
6. Add in the kidney beans and spring greens, stir through and continue to cook until the beans are warm and the greens wilt.

Notes:
As with any other chilli this is great served with boiled rice, over a jacket potato, over chunky oven chips or with a side of tortilla chips smothered in melted cheese.