This is a super spicy turkey chilli, since red meat is not so good to have on a regular basis, turkey is a good alternative.
I find that turkey has this weird after taste, and when all the fitness people were eating mince turkey over mince beef, I just couldn’t understand how they did that day in day out.
I took it upon myself to find a way to add turkey to my diet and eat less red meat, so I experimented a lot to find the right combination of spices and ingredients to make it taste fantastic.
Since I am originally Indian and I adore spicy food, I turned up the heat on this recipe, so definitely use less chilli if it’s too much! I absolutely love how this turned out, and eating turkey is no problem for me now!
Healthy Turkey Chilli
- 1 tbsp coconut oil extra virgin
- 2 onions
- 3 cloves garlic
- 1 kg turkey mince
- 2 bell peppers
- 1 tbsp chilli powder
- 1 tbsp cumin powder
- 2 tsp dried oregano
- 1.5 tsp cayenne pepper
- 600 g chopped tomatoes
- 1 can black beans
- 1 can sweetcorn
- 20 jalapeño slices
- 250 ml boiled water
- 2 tsp salt pink himalayan
- 2 tsp pepper
- 1 avocado topping
- 1/2 tsp crushed chilli topping
Start by heating a large pot (I use a Le Creuset cast iron pot), simultaneously chop the onions and bell peppers (set aside). The pot should be hot by now, add the onions and crush the garlic over with a garlic press. Fry until the onions are golden brown.
Add the turkey mince to the onions. Once the meat is brown add the bell peppers and all the spices, mix well and pour in the chopped tomatoes, along with the black beans, sweetcorn, sliced jalapeños and boiled water.
Stir through, put on a lid, turn the stove to low heat and leave to simmer down for an hour. I usually cook it for a little bit longer but it’s not necessary, I also occasionally stir the pot.
Serve in a bowl and top with sliced avocado and a dust of crushed chilli!
Make it and let me know how it worked out for you 🙂