serves
8-10
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
8-10
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
This recipe serves 8-10, so it's a great recipe when you are making food to share with a friend, or to stock up your own freezer with meals for busy times.
Ingredients
Chilli
- 1½ tbsp (30 ml) olive oil, divided
- 500 g turkey mince (ground turkey)
- Kosher salt
- Freshly ground black pepper
- 2 small yellow onions, diced
- 2 stalks celery, diced
- 1 green capsicum (bell pepper)
- 3 garlic cloves, minced
- 2½ tsp cumin
- 2 tsp chilli powder
- 1 tsp dry oregano, preferably Mexican
- 1 (540 ml) can white kidney beans
- 1½ cups (about 1 can) corn kernels or white hominy
- ½ cup (125 ml) light flavoured beer or chicken broth
- 2 cups (500 ml) green salsa
- 2 poblano chillis (peppers)
- 1 jalapeno
- 1 small handful coriander (cilantro), including stems
- 1½-2 cups (375-500 ml) chicken broth, divided
Toppings
- Sour cream, diced avocado, coriander (cilantro) leaves, sliced green onion, thinly sliced radish, crushed tortilla chips, lime wedges
Instructions
- Heat 3 tsp of oil in a heavy bottomed pot or Dutch oven over medium-high. Add in the turkey, season with salt and pepper, and cook until golden and cooked through. Remove turkey from pot and set aside.
- Add the remaining 3 tsp of oil to the pan and add in the onions, celery and capsicum (bell pepper). Season with salt and pepper, turn the heat down to medium, and cook stirring occasionally until golden and tender, about 5 minutes. Stir in the garlic, cumin and chili powder and cook for another minute to take the edge off the garlic and lightly toast the spices. Add the turkey back into the pot along with the oregano, beans and corn or hominy. Deglaze the pan with the beer and stir in the salsa. Turn the heat down to low.
- With your grill (broiler) turned to high or over the open flame of a grill or gas stove top, char the skins of the poblanos and jalapeno until blistered and the chillis (peppers) are soft. Transfer the chillies (peppers) into a bowl, cover, and allow to cool and steam for 5 minutes. Peel and discard the charred skins. Transfer the flesh to a blender or small food processor along with the coriander (cilantro), including the stems. Add in ½ cup of the chicken broth and blitz until smooth.
- Pour 1 cup of the remaining chicken broth along with the chilli-coriander puree into the pot, turn the heat up to medium, and bring to a simmer. Cook for 5 minutes to bring the flavours together. If the mixture looks a bit thick, add the last ½ cup of chicken broth.
- Serve immediately topped with sour cream, avocado, cilantro, green onions, radish, chips, and/or lime wedges. Alternatively, divide into containers, allow to cool, and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe serves 8-10, so it's a great recipe when you are making food to share with a friend, or to stock up your own freezer with meals for busy times.
