Turkey Chilli
Ingrediënten
- 1 tablespoon olive oil
- 2 red onions chopped
- 1 carrot peeled and diced
- 1 celery stick diced
- 1 red pepper cored, deseeded and chopped
- 1 yellow pepper cored, deseeded and chopped
- 1 red chilli deseeded and finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- bunch of coriander roughly chopped
- 400 g cooked turkey roughly chopped or shredded
- 400 g can butter beans rinsed and drained
- 2 x 400 g can chopped tomatoes
- juice of 1 lime
- 600 g cooked basmati rice to serv
Instructies
- Heat the oil in a flameproof casserole, add the onions, carrot, celery, peppers and chilli and cook for 5 minutes.
- Add the paprika, cumin and chopped stalks of the coriander, and cook for a further 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the turkey, beans and tomatoes, mix well and cover with a lid.
- Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours, checking every 30 minutes and adding a little water if it starts to look dry.
- Remove from the oven, stir in the lime juice and chopped coriander leaves.
- Serve with the cooked rice.
Notes / Tips / Wine Advice:
For turkey & rice noodle stir-fry,
cook 300 g rice noodles according to the packet instructions. Heat 1 teaspoon sunflower oil in a wok and fry 400 g cooked turkey, sliced into strips, for 2 minutes. Add 325 g trimmed green beans, 1 sliced red onion and 2 sliced garlic cloves and stir-fry for a further 4–5 minutes. Stir in the juice of 1 lime, 1 teaspoon chilli powder, 1 diced red chilli and 1 tablespoon gluten-free fish sauce. Add 1 tablespoon chopped mint, 2 tablespoons chopped coriander and the drained rice noodles and toss well before serving.Calories per serving 441
Nutritional Information
Calories: 499 kcal
