Turkey Chilli con Carne (6)

A hearty pot of chilli using turkey leftovers from Jamie Oliver.

Turkey Chilli con Carne (6)
Print Recipe
Turkey Chilli con Carne (6)
Print Recipe
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
  3. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
  4. Pick the coriander leaves (save these for later) and finely chop the stalks.
  5. Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious.If you like add some honey and white wine vinegar at this point and let it cook for a couple of minutes.
  6. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
  7. Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
  8. Meanwhile , make the guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
  9. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
  10. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
  11. Check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you like it.
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