Mexican Turkey Chilli (Thermomix)
Ingredients
- 10g fresh coriander
- 80g cheddar cheese cut in pieces
- 200g onions quartered
- 2 cloves garlic
- 1 fresh red chilli seeds removed if desired
- 20g olive oil
- 20g tomato purée
- 15 to 20g chipotle paste
- 400g tin chopped tomatoes
- 500g turkey mince
- 1 to 1.5 tsp paprika (I use sweet smoked pimenton)
- 0.5 tsp chilli powder (optional – I use hot)
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 150g tin sweetcorn drained (or frozen sweetcorn defrosted in hot tap water)
- 400g tin kidney beans 1 tin, drained weight approx. 240g
- 100g water
- 250g basmati rice
To serve (optional):
- sour cream I use reduced fat
- sliced avocado
- tortilla crisps
Instructions
- Place the coriander in the mixing bowl and chop for 3 seconds/speed 8. Transfer to a bowl and set aside.
- Place the cheddar in the mixing bowl and chop for 4 seconds/speed 6. Transfer to a bowl and set aside.
- Place the onions, garlic, chilli and oil in the mixing bowl then chop for 4 seconds/ speed 5. Scrape down the sides of the mixing bowl with the spatula, then sauté for 5 minutes/120C/speed 1.
- Add the tomato purée, chipotle paste, tin of tomatoes, turkey mince, paprika, chilli powder (if using), salt, pepper, sweetcorn, drained kidney beans and water, then mix well with the spatula and cook for 20 minutes/100C/reverse/speed slow (spoon icon). Meanwhile, cook the rice on the hob according to packet instructions.
- Serve the rice and turkey sauce with the reserved chopped coriander and grated cheddar on the side, along with any of the optional items.
Notes
- Make ahead – the turkey chilli can easily be made ahead and reheated on the hob or in the microwave.
- Leftovers are easily frozen in airtight containers. Defrost thoroughly before reheating on the hob or in the microwave.
- This recipe for Mexican turkey chilli is easily halved if you’re cooking for less people using a Thermomix, and can easily be increased using a larger saucepan or casserole dish, if cooking it on the hob for more people.