Recipe: Easy peasy Turkey Chili

I’m currently on the ‘pureed’ stage of my post-surgery diet – I’ve been craving meat, but the idea of pureed meat makes me feel gross. I read on quite a few sleever forums that chili is a good alternative, it crumbles down in to mush on its own and it’s packed with protein!

So I decided to make up my own chili recipe and I’m pretty happy with the result! A lot of the recipes I’d read had about 20 ingredients, so I decided to cheat and use a pre-made hot sauce – this reduced the amount of ingredients by at least half. The flavour was rich and had just the right amount of spice. If you’re not on a puree diet, I would suggest serving this with rice and with cheese on top!

Ingredients

Olive oil

1 medium brown onion

4 garlic cloves (I used Smoke and Spice Company’s smoked garlic)

1 bunch fresh coriander (stalks and leaves)

1 tsp ground cumin

1 tsp ground cinnamon

Hot sauce of choice (I used ‘El Yucateco Chipotle Hot Sauce’ for a smokey rich flavour)

500g turkey mince (you can use whatever mince you want for this recipe, to be honest)

2 x can (400g each) diced tomatoes

1 x can (140g) tomato paste

1 x can (420g) red kidney beans

Salt and pepper

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Method

Dice the garlic and onions and add to hot pan with olive oil – cook until glassy.

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Add diced coriander stalks.

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Add ground cumin, ground cinnamon and a liberal splash of hot sauce. I used approx. 80-100mls – I like it hot! Use as much or as little as you are comfortable with.

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Add turkey mince and crumbled with a wooden spoon. Cook until brown.

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Once mince is brown, add diced tomatoes, tomato paste and season with salt and pepper. Stir through.

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Drain kidney beans and add to pan. Stir through. Leave to simmer on stove for up to 1 hour.

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Just before serving, add fresh coriander leaves.

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And there you have it. Delicious chili!

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