Turkey Chilli

By : | 0 Comments | On : January 23, 2016 | Category : Cooking

Turky Chilli
Serves 4
Cheap and tasty
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  1. 500g minced turkey
  2. 1 large onion, chopped
  3. 1 courgette, diced
  4. 1 stick celery, chopped
  5. 2 tbsp tomato purée
  6. 1 x 400g can tomatoes or 1 x 500ml carton passata
  7. 120ml red wine
  8. 1 tsp chilli flakes
  9. 2 cloves garlic, chopped
  10. 1 x 400g can red kidney beans
  11. 50g red lentils
  12. 1 tbsp oil
  13. Salt to taste
  1. Fry the onions in the oil for a few minutes then add the celery and courgette.
  2. Stir in the tomato purée and add the meat. Cook gently until the meat has changed colour. If your pan isn't large enough to continue cooking the chilli then transfer it to a saucepan.
  3. Add the chilli flakes, red wine and garlic, then stir in the tomatoes. Bring to the boil, then turn down the heat to simmering and stir in the red lentils. Season with salt to taste.
  4. Cover and simmer gently for 45 minutes. Stir in the drained kidney beans and cook for 10 more minutes.
  5. After the cooking, leave to settle for a few minutes before serving. If you can, allow the chilli to cool for 2 hours before heating back up to piping hot and serving with boiled rice, baked potatoes or crusty bread. This allows all the flavours of the chilli to develop and it tastes much better.
City Cottage http://www.citycottage.co.uk/
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