Texas-style turkey chilli
2
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
Ingredients
Canola oil
1 tbs
Skinless turkey breast
900 g, cut into 2cm cubes
Brown onion
1 medium, finely chopped
Celery
1 stick(s), stick, finely chopped
Garlic
4 clove(s), crushed
Ground cumin
1 tbs
Tomato paste
2 tbs
Tomato passata
1½ cup(s), (390g)
Beer, ale
¾ cup(s), (180ml)
Beef stock
2 cup(s), (500m)
Sambal oelek
1 tbs, (Indonesian chilli paste) (see tip)
Chilli powder
¼ tsp, hot
Fresh coriander
½ cup(s), chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Red onion
1 small, finely chopped
Lime(s)
2 medium, cut into wedges, to serve
Instructions
1
Heat 1 teaspoon oil in a large saucepan over high heat. Season turkey with salt. Add ⅓ of the turkey and cook, turning occasionally, for 4 minutes or until browned. Transfer, with a slotted spoon to a large bowl. Repeat with 2 teaspoons oil and turkey in two more batches.
2
Add remaining oil to same pan. Add onion, celery and garlic and cook, stirring frequently, for 5 minutes or until softened. Stir in cumin and cook for 30 seconds. Stir in tomato paste and cook for 2 minutes longer. Stir in passata,beer, stock, crushed chilli, and chilli powder. Bring to the boil, reduce heat, cover, and simmer for 1 hour or until turkey is very tender.
3
Simmer chilli, uncovered for 10 minutes or until thickened slightly. Season with salt and chilli powder, to taste. Divide among bowls. Serve topped with coriander, yoghurt, red onion and lime.
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