Turkey con chili

Prep time: min
Total time: min
Serves 4 to 6
2
red onions
1
carrot
1
leek
1
red pepper
1
yellow pepper
1
fresh red chili
1
fresh green chili
olive oil
1 bunch
of fresh cilantro
1 tbsp
ground cumin
1
heaped teaspoon smoked paprika
optional: 1 heaped teaspoon liquid honey
optional: 3 tablespoons white wine vinegar
4 cups
leftover turkey
sea salt and freshly ground black pepper
3 x 14 oz
chopped tomatoes
400 g
14 oz
chickpeas or lima beans
400 g
juice of 2 limes
sour cream, to serve
FOR THE GUACAMOLE:
2
tomatoes
¼
of a red onion
½
a garlic clove
1
fresh green chili
1 bunch
of fresh cilantro
2
ripe avocados
1
lime
calories
439
fat
18.9 g
saturated fat
9 g
carbs
53.6 g
sugar
8 g

Directions

  1. Preheat the oven to 180ºC/350ºF. Peel and roughly chop the onions and carrots, trim and roughly chop the leek. Deseed and roughly chop the peppers, then deseed and finely chop the chilies.

  2. Heat a few lugs of olive oil in a large casserole dish on a medium heat. Once hot, add the veggies and cook for about 5 minutes, stirring occasionally.

  3. Pick and set aside the cilantro leaves, then finely chop the stalks. Add to the pan with the cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.

  4. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan, then add the turkey and take the pan off the heat. Add the tomatoes, drain and add the chickpeas or lima beans and stir everything together. Pop it in the hot oven to blip away for around 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.

  5. Meanwhile, make your guacamole. Halve the tomatoes, peel the onion and garlic and deseed the chili, then place in a food processor with the cilantro (stalks and all). Halve and destone the avocados, then squeeze in the flesh from one avocado. Blitz until smooth. Have a taste, then add salt and squeezes of lime juice until the taste is just right for you. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Whiz the mixture in the food processor one more time, then tip into the bowl with your chunky avocado and mix together.

  6. Take the chili out of the oven and scrape all the gnarly bits from the edge of the pan back into the chili for added flavour. Squeeze in some lime juice, and stir through most of the reserved cilantro leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining cilantro leaves and some finely sliced fresh chili if you fancy then get everyone to tuck in.