Turkey and white bean chilli

  • Portion size: Serves 4
  • Takes 10 minutes to make, 35 minutes to cook
  • Difficulty: easy

This hearty white bean turkey chilli is a quick, tasty way of using your leftover Christmas bird. 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.

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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
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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.
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Nutrition

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

Quick wins & tips

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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