Just like some of you we can’t resist a bargain. In fact, we come from a long line of people who can’t resist a bargain. It’s almost like a badge of honour to be able to buy something at a hugely decreased price, whilst the rest of the population (they clearly haven’t got our bargain hunting skills) buys it full price. In our family, it’s a total virtue – in the spirit of making your money stretch further. So of course, one of our favourite times to shop at the supermarket is Sunday afternoons when shop assistants start to slap on “Reduced” stickers on things we would never usually buy. Yesterday, for example, we bought little packs of fruit, all cut up and presented with names like “Vitamin C fruit salad”. Normally, it seems ridiculous to spend money on a tiny portion of cut up fruit when you could buy a whole pineapple instead but this is the beauty of Sunday afternoons. We also bought minced turkey – normally we buy lamb but Sunday afternoons push you into being more creative. We started googling what we could do with this turkey (as fast as possible as it was expiring imminently) and landed on turkey chili. Of course! We had everything we needed – kidney beans, vegetables, chopped tomatoes – seemed like a total no-brainer. And it definitely is – beautifully hearty and with a great depth of flavour thanks to a magical ingredient we talked about in our previous post…
Makes about 6-8 hearty portions
1 tbsp olive oil
1 onion, chopped
2 tsp garlic puree
1 tsp cumin
400g turkey mince
1 medium carrot, diced
1 can chopped tomatoes
2 cans red kidney beans, drained and rinsed
1 tbsp Worcestershire sauce
1/2 tsp chilli powder
1 tsp ground coriander
1 tsp dried oregano
2 tsp salt or to taste
1 tsp ground black pepper
1 tbsp pure cocoa powder, unsweetened
1 tbsp minced jalapeño
4 cups chicken or vegetable stock
- Heat the oil in a large saucepan and sauté the onion on medium heat until soft.
- Add the garlic puree and then the cumin, and continue to sauté the mixture for about 30 seconds.
- Add the turkey mince to the mixture and mix, breaking up the mince as you go along, until all the turkey mince is seared/browned.
- Add the carrot shortly afterwards, sautéeing the mixture for about a minute.
- Then add the rest of the ingredients one by one, mixing well with each addition.
- Once all the ingredients have been added to the saucepan, bring the mixture to a boil. Once it is boiling, reduce the heat to its lowest setting.
- Cover the saucepan and simmer for two hours until the chili is thick and flavourful.
- Add more salt to taste, if needed.
- The flavours will develop over the next day in the fridge but it will still be delicious on day one! Enjoy in a bowl with grated cheese or sour cream or rice or all three!
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.