40 mins
Ingredients for Thirty-Minute Turkey Chilli
Currently displaying quantities in US Imperial Measurements
How to Cook Thirty-Minute Turkey Chilli
- Peel and chop the onion, peel and finely chop the garlic, rinse and drain the kidney beans.
- Heat the olive oil in a large, heavy frying pan or skillet over medium-high heat. Add the chopped onion and garlic along with the salt, chilli powder and oregano. Cook, stirring all the time, until fragrant (about 3 minutes).
- Stir in the tomato puree and the chopped chipotle chilli and sauce. Cook for a further 1 minute, then add the minced (ground) turkey, breaking it up with a wooden spoon if necessary. Cook until the meat loses its raw colour (3-4 minutes).
- Add the beer and simmer until the liquid has reduced by about half (usually about 8-10 minutes). Add the rinsed kidney beans and the tomatoes (along with their juice). Roughly break up the tomatoes with a wooden spoon then bring the mixture to a gentle boil. Cook, uncovered, stirring occasionally, until thick (about 10-12 minutes).
- Ladle the chilli into bowls and serve with Boiled Rice or with the garnishes of your choice (sliced spring onions, coriander sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips)
GRAHAM'S HOT TIP:
The larger surface of a skillet or frying pan reduces sauces faster than simmering in a saucepan
Reviews of Thirty-Minute Turkey Chilli
July 14 2014 Nice and easy (and cheap). The kids loved it (as did I). If I'm going to do it for adults, I'll probably add extra chilli powder because this version is quite mild. alice (3 reviews) |
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