Smoky turkey chilli recipe

Method

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.
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
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.
4. Meanwhile, cover the sliced onion with the lime juice. Add a pinch of salt, mix well, then set aside, stirring occasionally.
5. Remove 600g chilli and a third of the pickled onions and set aside for the Cheeseburger quesadillas (see tip, below) – they’ll keep for up to 2 days in the fridge. Top the remaining chilli with coriander leaves and the reserved pickled onions, then serve with cooked rice and soured cream, if using.

• Tip: Use leftover turkey chilli to make our Cheeseburger quesadillas.

• See more Cook once, eat twice recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.