Turkey Chilli with Sweet Potatoes and Avocado Lime Mash Recipe

Introduction

This turkey chilli is a flavorful, hearty dish that combines lean turkey mince with a blend of spices and sweet potatoes. It’s a comforting meal perfect for a cozy night in, packed with vibrant colors and satisfying textures.

Ingredients

• 1 tbsp rapeseed oil
• 500g turkey thigh mince (7% fat)
• 2 large garlic cloves, finely grated
• 1 chilli, deseeded and chopped
• ½ tsp dried oregano
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 500g carton passata
• 2 x 400g cans red kidney beans, drained (liquid reserved)
• 2 tsp vegetable bouillon powder
• 2 red peppers, deseeded and diced
• 4 small sweet potatoes (about 140g each)
• 2 avocados
• 1 lime, juiced

Instructions

1. Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the turkey mince and break it up with a wooden spoon. Stir in the grated garlic and chopped chilli, cooking for about 10 minutes until the mince is fully cooked.
2. Step 2: Add the dried oregano, ground coriander, ground cumin, and smoked paprika. Cook for one more minute to release the spices’ aromas.
3. Step 3: Pour in the passata, the reserved liquid from the kidney beans, vegetable bouillon powder, and diced red peppers. Cover the pan and simmer for 15–20 minutes until the sauce has thickened slightly.
4. Step 4: Stir in the drained kidney beans and cook for an additional 3–5 minutes to heat through.
5. Step 5: Meanwhile, prick two sweet potatoes all over with a fork and microwave on high for 7–10 minutes until tender.
6. Step 6: In a small bowl, mash one avocado with half of the lime juice to make a fresh topping.
7. Step 7: To serve, cut the cooked sweet potatoes in half and spoon the chilli over them. Top with the mashed avocado. Repeat for remaining sweet potatoes and serve with the remaining mashed avocado and lime juice.

Tips & Variations

• For extra heat, leave some chilli seeds in or add a pinch of cayenne pepper.
• Swap the sweet potatoes for regular potatoes or serve over rice if preferred.
• Use canned black beans instead of kidney beans for a different taste and texture.
• Try adding a dollop of sour cream or Greek yogurt on top for added creaminess.

Storage

Store any leftover chilli covered in the refrigerator for up to four days or freeze for up to three months. Reheat gently in a microwave or in a pan over low heat until piping hot. Cooked sweet potatoes can also be stored and reheated alongside the chilli.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey breast mince instead of thigh mince?

Yes, turkey breast mince can be used as a leaner alternative, but it may be slightly drier. Ensure not to overcook to keep it moist.

Is it possible to make this recipe vegetarian?

Absolutely. Replace turkey mince with a plant-based mince or extra beans and vegetables for a satisfying vegetarian chilli.

Turkey Chilli with Sweet Potatoes and Avocado Lime Mash Recipe

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★★★★★

4.7 from 760 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A hearty and healthy turkey chili with a rich blend of spices, kidney beans, and roasted red peppers, served with microwaved sweet potatoes and fresh avocado mash for a satisfying and nutritious meal.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 500g turkey thigh mince (7% fat)
• 2 large garlic cloves, finely grated
• 1 chilli, deseeded and chopped
• 2 red peppers, deseeded and diced
• 4 small sweet potatoes (about 140g each)
• 2 avocados

Spices and Seasonings

• ½ tsp dried oregano
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp smoked paprika

Liquids and Others

• 1 tbsp rapeseed oil
• 500g carton passata
• 2 x 400g cans red kidney beans, drained (liquid reserved)
• 2 tsp vegetable bouillon powder
• 1 lime, juiced

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Instructions

1. Cook the turkey mince: Heat rapeseed oil in a large pan over medium heat. Add the turkey thigh mince and break it up with a wooden spoon. Stir in the finely grated garlic and chopped chilli. Cook for about 10 minutes until the mince is thoroughly cooked through.
2. Add spices: Stir in dried oregano, ground coriander, ground cumin, and smoked paprika. Cook for an additional minute to release the spices’ aromas.
3. Add liquids and vegetables: Pour in the passata, reserved liquid from the kidney beans, and vegetable bouillon powder. Add the diced red peppers. Cover the pan and let it cook for 15-20 minutes until the sauce thickens slightly.
4. Add kidney beans: Stir in the drained red kidney beans and cook for another 3-5 minutes to heat through and combine flavors.
5. Prepare sweet potatoes: While the chili simmers, prick two of the sweet potatoes all over with a fork. Microwave them on high for 7-10 minutes until tender.
6. Mash avocado: In a small bowl, mash one avocado with half of the lime juice until creamy. This will be used as a topping.
7. Serve: Halve the microwaved sweet potatoes and spoon over half the turkey chili. Top with the mashed avocado. Reserve the remaining chili, sweet potatoes, and avocado mash for later.
8. Storage and reheating: Store leftover chili covered in the refrigerator for up to four days, or freeze for up to three months. Reheat gently in a microwave or on the stovetop over low heat until piping hot. Serve with the remaining sweet potatoes and avocado mash mixed with the remaining lime juice.

Notes

• The chili can be stored refrigerated for up to four days or frozen for up to three months.
• Reheat leftovers gently to maintain flavors and texture.
• Microwaving sweet potatoes is a quick alternative to roasting or baking.
• Adjust spice level by adding more or less chilli to your taste.
• Using turkey thigh mince adds a bit of extra moisture and flavor compared to lean breast mince.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: turkey chili, healthy chili, sweet potatoes, kidney beans, avocado topping, spicy turkey mince