Smoky turkey chilli

Ring the changes from your usual go-to chilli recipe with this super-easy yet totally tasty smoky turkey chilli. Healthy, dairy-free and gluten-free, it ticks lots of boxes and there are even leftovers to make quesadillas the next day!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a lidded saucepan over a medium heat and fry the chopped onion for 5 mins, stirring occasionally. Add the carrots, peppers and garlic, cover and cook for 5-7 mins more until softened.

Step 2

Add the chipotle paste, cumin and coriander stalks and cook for 1 min. Increase the heat to medium-high and add the mince. Break up with a wooden spoon, then fry, stirring regularly, for 10-12 mins until starting to turn golden brown and the liquid has cooked off. Season well, then add the kidney beans, tomatoes and stock, breaking up the tomatoes with a spoon

Step 3

Bring to a simmer, then reduce the heat to medium and cook, uncovered, for 1 hr, stirring occasionally, until rich and thickened. Add a splash of water and reduce the heat if it starts to look dry.

Step 4

Meanwhile, cover the sliced onion with the lime juice. Add a pinch of salt, mix well, then set aside, stirring occasionally.

Step 5

Top the remaining chilli with coriander leaves and the reserved pickled onions, then serve with cooked rice and soured cream, if using.

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