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.
Ingredients
Scale
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
Instructions
- 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.
- Add spices: Stir in dried oregano, ground coriander, ground cumin, and smoked paprika. Cook for an additional minute to release the spices’ aromas.
- 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.
- Add kidney beans: Stir in the drained red kidney beans and cook for another 3-5 minutes to heat through and combine flavors.
- 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.
- Mash avocado: In a small bowl, mash one avocado with half of the lime juice until creamy. This will be used as a topping.
- 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.
- 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
