Turkey white bean chilli

This turkey white bean chilli is a lighter, fresher take on the rich, red chilli con carne I grew up eating – though the chipotle paste ensures it still packs a punch.

Turkey white bean chilli
(serves 4)

• 1 Tb sunflower oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 jalapeno pepper, minced
• 500g ground turkey
• 2 tsp ground cumin
• 1 tsp oregano
• 1 tsp salt
• 2 tsp chipotle paste (or smoked paprika)
• 1 450g tin chopped tomatoes
• 2 450g tins cannellini beans, drained
• 2 cups chicken stock
• grated cheddar, sour cream, lime wedges, chopped coriander, to serve

1. Heat the sunflower oil in a heavy saucepan over a medium-low flame.
2. Add the onion and sauté until softened, about five minutes. Add the garlic and jalapeno pepper and cook a few minutes more.
3. Increase the heat to medium and add the ground turkey, and cook until browned.
4. Stir in the cumin, oregano and salt, then add the chipotle paste (or smoked paprika).
5. Add the tomatoes, cannellini beans and stock and bring to a boil. Reduce the flame, partially cover and leave to simmer for at least 30 minutes, until the flavours come together and it is nicely thickened.
6. Adjust the seasoning, and serve, garnished with grated cheddar, sour cream, chopped coriander and a wedge of lime.

Tags: American food, cannellini beans, chilli, dairy-free, turkey