TURKEY CHILLI
‘This is my go-to comfort food, always with cornbread. We use the dark meat of the turkey because it’s more flavourful’
GH TIP Find dried medium-hot guajillo chillies at the Cool Chile Company (coolchile.co.uk) and use Lancashire or feta cheese in place of Cotija.
Hands-on time 30min. Cooking time about 1hr. Serves 8
◆ 3 large dried guajillo chillies
◆ 1 large dried ancho chilli
◆ 2tbsp extra virgin olive oil
◆ 450g (1lb) minced dark turkey meat
(turkey thigh mince)
◆ 1 medium onion, chopped
◆ ½ medium red pepper, cored,
deseeded, and chopped
◆ ½ medium yellow pepper, cored,
deseeded, and chopped
◆ 2 sticks celery, chopped
◆ 2 jalapeño chillies, chopped
◆ 4 cloves garlic, crushed ◆ 1-2tsp chilli powder
◆ 2tbsp ground cumin
◆ 1tbsp ground coriander
◆ 1tsp ground cayenne
◆ 2 x 400g tins chopped tomatoes, with
juices
◆ 500ml (17fl oz) chicken stock
◆ 2 bay leaves
◆ 1tsp salt, plus more to taste
◆ 2 x 400g tins red kidney beans, rinsed
and drained
OPTIONAL GARNISHES
◆ Sliced spring onions
◆ Grated cheddar cheese
◆ Crumbled Cotija cheese
◆ Lime wedges
◆ Soured cream or crème fraîche
◆ Chopped fresh coriander
1 Heat a medium frying pan over mediumhigh heat. Add the guajillo and ancho chillies and toast until darkened, about 1 minute, then flip with tongs and toast for another minute or so, until darkened on the other side. Remove from the pan, remove stems, and shake out the seeds. Place the chillies in a medium bowl and add 500ml (17fl oz) boiling water. Place a small plate on top of the chillies to keep them submerged and set aside to soak for about 20 minutes, until softened, then transfer to a blender and blend until smooth.
2 In a large, heavy-bottom saucepan, heat the oil over medium-high heat. Add the turkey and cook, stirring to break up any clumps, until lightly browned, about 5 minutes. Add the onion, peppers, celery, and jalapeños, and cook for about 10 minutes until the vegetables are softened. Add garlic and cook for about 1 minute until softened. Add the chilli powder, cumin, coriander, and cayenne and cook, stirring to blend well, for 1 minute. Add the tomatoes, chicken stock, dried chilli purée, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 30 minutes, until thickened. Add the beans and cook, stirring occasionally, for 10 minutes longer. Spoon into bowls and serve with your choice of toppings. 264cals per serving (6 Weight Watchers smart-points)