Turkey and white bean chilli

Turkey and white bean chilli
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 35 minutes to cook

This hearty white bean chilli is a quick, tasty way of using leftover Christmas turkey. Try it in tortilla wraps with cheese and guacamole.

Or, make it a leftovers double whammy by adding leftover Christmas ham and turkey to this delicious pie.

Nutrition: per serving

Calories
353kcals
Fat
12.8g (2.7g saturated)
Protein
46.2g
Carbohydrates
16.3g (7.9g sugars)
Fibre
6.4g
Salt
1.2g
Calories
353kcals
Fat
12.8g (2.7g saturated)
Protein
46.2g
Carbohydrates
16.3g (7.9g sugars)
Fibre
6.4g
Salt
1.2g

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 green chillies, deseeded and finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • Good pinch of cayenne pepper
  • ½ tsp ground cinnamon
  • 2 x 400g tins chopped tomatoes
  • Good squeeze of tomato purée
  • 500g leftover turkey, shredded
  • 400g tin white beans (such as butter beans or cannellini), drained and rinsed
  • Large handful of fresh coriander, torn

Method

  1. Heat the olive oil in a shallow casserole or large pan over a low heat and fry the onion for 5 minutes until softened. Add the garlic and chillies, then fry for 2 minutes more.
  2. Stir in the dry spices and cook for 30 seconds, then add the tomatoes and tomato purée. Season well and simmer for 25-30 minutes. If it starts to thicken too much, add a splash of water.
  3. Add the turkey and beans, then cook for 10 minutes until piping hot. Stir through the fresh coriander and serve with steamed rice.

delicious. tips

  1. This is great for a festive packed lunch. Make a half quantity of the tomato sauce (steps 1 and 2), stir through the turkey and beans, then wrap in tortillas with some grated cheese and shredded lettuce. It’s good with guacamole.

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