40 mins
Thirty-Minute Turkey Chilli
Recipe by Graham
Thirty-Minute Turkey Chilli is a really easy way to make a chilli, and it freezes well, so you can make a large batch and use it when you want. Whilst I eat my chilli very hot, this recipe is for a medium strength chilli which you can adjust as necessary with more or less chilli powder.
** Chipotle chilli in adobo are chilli peppers in a kind of tomato sauce. You remove the pepper from the sauce and chop them, then add 1 tablespoon of sauce from the can. These beasts are quite hot so you can replace this with a regular chilli pepper if you wish.
Gammon with Cumberland Sauce 
Akki Roti 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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An easy and quick way to make an inexpensive chilli that tastes divine and will freeze well for future occasions when you need to produce a quick meal
