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
- 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
- Heat the sunflower oil in a heavy saucepan over a medium-low flame.
- Add the onion and sauté until softened, about five minutes. Add the garlic and jalapeno pepper and cook a few minutes more.
- Increase the heat to medium and add the ground turkey, and cook until browned.
- Stir in the cumin, oregano and salt, then add the chipotle paste (or smoked paprika).
- 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.
- Adjust the seasoning, and serve, garnished with grated cheddar, sour cream, chopped coriander and a wedge of lime.