Spicy Turkey Chilli



Turkey Chilli reminds me of living in Jersey - its a warm hug on a cold day, and also probably one of the more healthy options you can have on hand - especially if you make it yourself - those jar sauces can be full of sugar and preservatives - so whenever possible, I always prefer to make from scratch!


There are more veggies than turkey in this so you can easily omit meat & go full Veggie or even Vegan option with this one!

Warning🔥 Using a whole can of Chipotle in Adobo is not for everyone - if you like just a little heat - use the sauce only and take out the peppers - it will be Spicy AF with everything in there - but it is called Chilli - so theres that!


This made enough for about 4 takeaway containers - so great for freezing and meal prepping - if you freeze flat in a sandwich bag, they stack well and take up less room too.


What I used:

Fridge Veggies on hand - some Brussel sprouts, cauliflower, Brown onion, a green chilli & a small potato - all diced up to same size and set aside! If you had a Red or Green Pepper - it would be a good place to use it here!


I did use some of my MammaJo Memphis Mamma spice mix - about 30g - you can use taco seasoning if you have it handy.


Also used 1 tin of crushed tomato, and 1 tin of cherry tomato - plus I filled the can with water and added that in as well to make it juicy 💋


I added a can of corn kernels, black beans and kidney beans - including the juices - as well as about 200g lean turkey mince.

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Here is a breakdown that is easier for your shopping if you need it:


Ingredients:

1 small packet of Mamma Jos Memphis Mamma Mix

200g Lean Turkey mince

1 small can 125g corn kernels - liquid included

1 small can 125g black beans - liquid included

1 small can 125g kidney beans - liquid included

1 small can Chipotle in Adobo sauce - you could use Chipotle flakes instead

1/4 Cauliflower head - diced into small cubes

1 small brown onion - diced into small cubes - same size as all of the veggies

5 Brussel sprouts - trimmed/washed and diced

1 long green Chilli -diced finely with seeds - a Jalapeño would be good here too

1 small washed potato - skin on - diced to same size as other ingredients

1 can diced tomato

1 can whole cherry tomatoes - plus fill again with tap water to thin down the chilli

Salt and Pepper to season - I like to do this at the end when you can taste how it has all cooked together.


You will need a deep Pan for this one and some oil to cook with - a couple of tablespoons should do the trick. There really aren't any rules - just throw in what you have and leave out what you don't like!



Method:


Heat oil in your pan until HOT - then add Green Chilli & Onion and cook til tender - then add in Turkey if using and combine until mostly cooked through.

You could use firm Tofu for a Vegan option .

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Now start adding the spice mix, then veggies - hardest first, then lastly add in the canned beans and reduce to a slow simmer and place a lid on.

You could throw all this in a slow cooker for 4-6 hours as well and it would do all the work for you 🙌

I’ve put a quick video below if you need a visual to see how it all comes together!

I post regularly on Instagram - in stories and posts so if you want to keep updated, head over and give me a follow or a like!



Serve with a nice dollop of sour cream, and crackers or bread 😘 I used some Garlic croutons that I had - it worked well!


Plenty here for leftovers, and will freeze really well, and be even better tomorrow!


Stay Safe everyone xx

Jo



About Me

A contestant on Season 10 of MasterChef Australia, who also travels the world in search of the best food and restaurants. From fine dining in NYC, to Truffle hunts in Tuscany – I have been in the travel industry for over 20 years, so now the food is taking over and the fusion is going to be amazing! 

 

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