Turkey and black-eyed bean chilli with cheese-stuffed patacones
- June 2023
- Serves 6
- Hands-on time 1 hour, simmering time 2 hours
Fatti Tarkleman shared this chilli recipe with us in celebration of Pride month, and it’s knock-your-socks off delicious. One for spice-heads, we think you’ll be coming back to this time and again!
Fatti says: “My wonderful ex-housemate Denholm mostly hates cooking. He is usually working his buns off in at least three different jobs at a time (including the wonderfully inclusive drag show @disnaysnatch) so rarely has time to dedicate to it. But every now and then he would make a humungous vat of turkey chilli to see him through the next millennia which he’d serve with tasty patacones (twice-fried plantain), reminiscent of his travels in Colombia. This chilli is a tribute to his. Though I don’t know whether he realised, Denholm’s own fiercely proud queerness helped encourage me to embody my own more fully. We lived through two long lockdowns in the same home, and as a wonderfully emotionally generous human he helped provide love and fun and board games to get through it.”
Find more of our chilli recipes here.
- 37g (10g saturated)
- 63g (17g sugars)
- 1 litre chicken stock
- 2 large onions, 1½ finely chopped, remaining ½ roughly chopped
- 1 chipotle chilli, stalk removed
- 1 small scotch bonnet chilli
- 7 tbsp olive oil
- 750g turkey mince
- 3 celery sticks, finely chopped
- 1 green pepper, finely chopped
- 6 garlic cloves, finely chopped
- 1 bay leaf
- 3 tsp smoked paprika
- 1 tsp cayenne pepper
- 3 tsp ground cumin
- 4 tbsp sundried tomato paste
- 400g tin black-eyed beans, drained and rinsed
- 2 tsp white miso paste
- 10g dark chocolate, 70% cocoa solids
For the patacones
- 2-3 green jalapeños, roughly chopped
- 250g mozzarella, roughly chopped
- 200g taleggio, roughly chopped
- 15g oregano leaves
- 15g coriander leaves
- ½ tsp salt
- Vegetable oil to deep-fry
- 6 large green plantain
- Put the stock, ½ roughly chopped onion, chipotle and scotch bonnet in a blender and whizz until smooth.
- Heat 6 tbsp of the olive oil in a large heavy bottomed saucepan over a high heat until just starting to smoke. Carefully add the turkey mince and fry for 10-15 minutes until heavily browned, breaking up the lumps. At first the mince will release a lot of water but don’t worry – it will boil off and then start to fry. Scrape any brown bits off the bottom of the pan regularly. Remove the mince from the pan using a slotted spoon and set aside.
- Add the remaining olive oil to the same pan and reduce the heat to medium-high.Add the finely chopped onions, celery and pepper and fry until light brown (about 6-8 minutes). Add the garlic and fry for another 3 minutes, then return the turkey mince to the pan with the bay leaf, smoked paprika, cayenne and cumin and cook for a minute, stirring frequently. Add the blended stock mixture and the sundried tomato paste, bring to the boil, then reduce the heat and simmer uncovered for 45 minutes, stirring occasionally and scraping round the sides of the pan to incorporate all that flavour. If it gets a bit too thick add a splash of water.
- While the chilli is simmering away, make the patacones. Add the chillies, mozzarella, taleggio, oregano, coriander and salt to a food processor and whizz until everything is finely chopped and combined into a very coarse paste.
- Pour enough vegetable oil into a small saucepan to fill it around 4cm deep and put over a medium heat. Top and tail the plantain, then cut each one into 6 pieces (around 4cm thick). Cut a slit into the skin and peel each piece. Working in batches, fry the plantain for 2-3 minutes in the hot oil until soft, then set aside on a plate. While still warm, flatten and squish each piece of plantain into a thinner disc using the bottom of a small saucepan. Re-fry the flattened plantains for 1½ minutes, then drain on kitchen paper. Once cool, sandwich together pairs of plantain slices with a generous tablespoon of the cheese mixture to create 18 small patacones. Set aside.
- Once the chilli has been simmering for 45 minutes, add the beans, miso, a generous pinch of black pepper and stir. Simmer for 20 minutes, tasting regularly, until the beans no longer feel powdery in your mouth (some brands will take longer). Taste for salt and add a bit more if needed. Add the chocolate, stir well, turn off the heat and cover while you cook the patacones.
- Heat a large, dry frying pan over a medium-high heat. In batches, fry the patacones for 2 minutes on each side to crisp up and melt the cheese within. Serve alongside the chilli.
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