Chilli is such an easy meal to prepare as a batch cook, to feed a gang of friends or whip up on a cold evening after work in no time! It’s just such a crowd pleaser dish.
Turkey is a great source of lean protein and really absorbs the smoky chilli and tomato flavours well. Any kind of meat or even brown or green lentils can be used instead of minced turkey breast for this recipe.
Serve the chilli on it’s own, with some mashed potato, grains or wilted greens. Stuff leftovers into pittas, tortillas or tacos for dinner the next day.
A little dollop of creme fraiche or guacamole would be great on the side too.
As always increase the level of spice by adding some fresh or dried chilli powder.
- 2 tsp coconut oil
- 250g cherry tomatoes
- 2 sweet red peppers, halved and de-seeded
- 3 cloves garlic, unpeeled
- 1/2 medium courgette, diced
- 1/2 onion, diced
- 6 mushrooms, thinly sliced
- 1 x 400g tin red kidney beans, drained and rinsed
- 1 tbsp smoked paprika
- 2 tsp cumin
- 400g turkey mince
- 2 tbsp plain natural yoghurt
- To serve: fresh coriander
- Preheat the oven to 180°C and melt one teaspoon of coconut oil in a large roasting tray.
- Mix the tomatoes, peppers and unpeeled garlic through the oil in the roasting tray. Roast for 20 minutes or until the skin blisters.
- Whilst the tomatoes are roasting, melt the remaining coconut oil in a large saucepan over a medium heat. Once melted, add the courgette, onion and mushrooms. Cover with some parchment and slowly cook for 10 minutes until the onions are softened.
- Place the roasted tomatoes and peppers in a measuring jug, squeeze the soft centre of the garlic out, discard the skin and add to the measuring jug. Blitz until smooth using a handheld blender.
- Add the blended mix to the sauteed vegetables with the kidney beans and spices. Stir together and continue to simmer over a low heat.
- Place a frying pan over a medium heat and brown the turkey mince. Once browned, add to the vegetables with the yoghurt and stir to combine.
- Increase the heat, cover with a lid and bring to the boil. Once boiling, reduce to a simmer and cook for 5 minutes.
- Serve the chilli with a dollop of natural yoghurt and some fresh coriander.
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