Turkey chilli

This dish uses up a ton of leftover Christmas turkey, and is so packed full of veggies it’s a real post-holiday winner. I’ve adapted this from Jamie Oliver, using some added veggies and a couple of changed ingredients. It would have been paleo and Whole 30 had it not been for my addition of 1 tbsp home made cranberry sauce made with honey (not sugar!). This is definitely not essential and I’m sure didn’t make that much difference to the final result.

Ingredients (serves a shit-load!):

Vegetables – lots of them – I used whatever I had at home and bought a few extras. All were roughly or chunky cut for a real hearty dish. (I have a really big chopping board :))

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I used all of these. Oh and some green beans cut in to small pieces (forgot about them and added to the pot later!).

You can see here red onions x 2, whole red pepper, whole green pepper, whole yellow pepper, whole courgette, 2 x carrots, 6 x mushrooms, 5 x cloves garlic, 1 whole red chilli, 1 whole green chilli, handful of green beans.

Around 5/600g of leftover roast turkey

Bunch of fresh coriander

Tspn cumin

Tspn smoke paprika

Tbsp white wine vinegar

2 x tbsp olive oil

2 x tinned tomatoes

2 x tbsp tomato puree

4 x stock ice-cubes

2 x whole limes

Salt and pepper

Honey cranberry sauce (totally optional!)

How to:

Heat the olive oil in a large pot on a medium heat. Add the chopped onion, crushed garlic and chopped chillis for a few minutes. Add the carrots and cook for a further 5-10 minutes. Don’t let the onions turn brown.

Add in the chopped peppers and green beans and stir, cooking for a few more minutes, then add in the turkey (of course), tins of tomatoes, the finely chopped stalks of the coriander, the stock ice-cubes, the tomato puree and add in enough water to almost reach the top of the ingredients. Stir well and add in the cumin, smoked paprika, white wine vinegar and a good amount of salt and pepper.

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Let this all cook for around 30-60 minutes before adding in your chopped courgettes. These don’t take long to cook and if over-cooked they go horribly mushy.

The total cooking time for this is hard to say, depending on the amount of ingredients you use. Anything from 90 minutes to three hours. Just keep an eye and when it looks like it’s all starting to meld together, start tasting to see what’s missing. Despite having two whole chillis in mine, it wasn’t very spicy, so I added in some dry chilli flakes. I also added more salt and pepper, before finally squeezing in the juice of two limes along with the final chopped up leaves of the coriander.

Just stir these through and turn off the heat. The key to getting this right is really just keeping an eye on it, stirring regularly and regularly tasting it to make sure it meets with your taste expectations. You might need to add some water to it, or you might need to remove the lid and reduce the liquid a little towards the end (I did).

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The result was yummy! Serve with a dollop of home made guacamole  on top 🙂

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