There's nothing quite as comforting as a hot bowl of chili on a cold winter's day... or any day or that matter. Loaded with goodness, they're hearty and healthy.
And, if you're constantly looking for ways to save time with your cooking, quick, too. Even though it's just my son and I eating this turkey chili for a weekday dinner, there's always enough left over for at least a couple of lunches in the week. Follow the recipe below for four good sized adult meals.
Ingredients:
2 tbsp olive oil
550g ground turkey
3 tbsp chili powder
1 tbsp grill/steak seasoning
1 tbsp ground cumin
2 tbsp worcestershire sauce
2 tbsp tobasco
1 large yellow onion, peeled and quartered
2 bell peppers, diced
1/2 bottle lager
28oz passata
1 tin red kidney beans, drained
1 cup corn kernels, frozen
1. Heat skillet over medium hot heat.
2. Add olive oil and ground turkey to pan.
3. Season with spices (chili, seasoning, cumin) and then add in tobasco and worcestershire sauce.
4. Keep turning meat, breaking up as necessary and cook for 5 minutes.
5. Add in the onion and peppers and cook for 10 minutes more.
6. Remove meat and set aside. (Keep warm.)
7. Add beer and deglaze pan.
8. Add tomato sauce, red kidney beans and corn. Return turkey to pan.
9. Heat through for a further 10 minutes.
To serve, top with a fresh salsa, creme fraiche and coriander. I have mine with sweet potato wedges, but it takes equally as nice with some brown rice with some crumbly feta.
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