Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 3 cloves garlic (crushed or grated)
  • 1 teaspoon cumin
  • 3 teaspoons smoked paprika
  • ½ - 1 teaspoon chilli flakes ((or fresh chilli to taste))
  • 1 red or yellow (bell) pepper (diced)
  • 400 g tin chopped tomatoes
  • 400 g tin kidney beans ((or black beans, or pinto beans))
  • 400 g leftover roast turkey (shredded (see note))
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 100 g sweetcorn ((optional))
  • Juice of ½ a lime ((optional))
  • 2 tablespoons coriander ((optional))
  • Rice or tortillas to serve
  • All your favourite extras: salsa, guacamole, extra chillies, extra lime, coriander, sour cream etc.

Instruction

  • Place the olive oil and diced onion in a wide, deep pan and fry on a gentle heat for 3 minutes until the onion is softened.
  • Add the garlic, cumin, paprika and chilli flakes and cook for a further 2 minutes.
  • Add the diced (bell) peppers, tomatoes, beans, cooked turkey, oregano, salt and pepper and give everything a good stir. Bring to the boil, then turn down to a gentle bubble for 15 minutes. Stir occasionally.
  • While the chilli is cooking, make the rice according to packet instructions / your own preferences (or heat the tortillas).
  • After 15 minutes, add in the sweetcorn and lime juice and cook for 5 more minutes.
  • When the chilli is ready, stir in the chopped coriander and serve with rice and/or tortillas, and all your favourite extras.