I was intending to make beef chilli tonight, but forgot to take the mince out of the freezer before I went to school this morning. I decided that, rather than defrost it in the microwave I’d just go to the supermarket and pick something up. We haven’t eaten turkey for a while, and it’s particularly good for chilli. It’s both cheaper and leaner than beef mince and makes a nice change, although beef mince would work perfectly here too.
I love smoked paprika, and always put loads in my chilli. You can use your own favourite spices and the quantities given are only a guide – play with the ingredients.
Although you may be concerned about putting chocolate in a savoury dish, give it a go – it adds depth and doesn’t taste sweet at all.
1 red onion, diced
4-5 cloves garlic, chopped finely
Large handful of mushrooms, diced
2 carrots, diced
1 red chilli, chopped
4 spring onions, sliced
2-3 teaspoons chilli powder
1/2 teaspoon ground cumin
3-4 teaspoons smoked paprika
Minced turkey (or beef)
1 tin kidney beans, drained
1 tin chopped tomatoes
1 teaspoon sugar
Salt and pepper
1 dessertspoon tomato purée
A couple of squares of dark chocolate
- Fry the onion and garlic in a little olive oil. Add the mushrooms and carrot and cook for several minutes to soften.
- Add the chilli, spring onions and spices and fry for a couple of minutes.
- Add the turkey and fry until cooked, stirring frequently. Once the meat is cooked, taste it to check the spice. Adjust the spices if necessary.
- Stir in the kidney beans, tomatoes, sugar and tomato purée. Season to taste.
- Cook for around 15-20 minutes to develop the flavours. Just before serving, melt the chocolate into the sauce.
- Serve with boiled rice, sour cream and grated cheese.