Turkey Chilli with Sweetcorn

Turkey Chilli with Sweetcorn, Brown Rice and Sour Cream

When life gets hectic, as it so often does, I need to have family dinners on hand which will fit into our evenings without too much fuss.

This recipe for Turkey Chilli with Sweetcorn ticks a lot of boxes for me. It’s quick and easy to make, can be made ahead of time (and also freezes well), is spicy and satisfying, and is also fairly low in fat. 

I’ve started using turkey mince instead of beef mince in quite a lot of my recipes these days. It’s low in fat, high in protein, and a good source of nutrients such as iron, zinc and vitamin B6. I normally use turkey breast mince if it’s available, which is generally about 3% fat.  At the moment I only seem to be able to find the mixed breast/thigh mince which is about 7% fat, that’s still prettty low.

My family likes a medium-spiced chilli, and the amount of spices in this recipe are just right for that. But feel free to adjust the amount for your tastes. If you are cooking this for a family, I would probably use half the amounts for the first time I make it – it’s better to have it too mild than too spicy!

I like to serve this Turkey Chilli with brown rice, but it goes well with white rice, potato wedges or on top of a jacket sweet potato. A spoonful of sour cream or guacamole does add to the calories, but I think it’s worth it – and my sons also like to add some grated cheese to their portion as well.

Turkey Chilli with Sweetcorn
(Serves 4)

1 tsp rapeseed oil
1 onion, chopped
450g turkey mince
2 tbsp plain flour
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
4 tbsp tomato puree
1 tin chopped tomatoes
450ml hot chicken stock
125g frozen sweetcorn

Put the oil into a pan over a medium heat and add the chopped onion and turkey mince. Heat together, breaking the mince up with a wooden spoon, until there is no pink remaining in the mince and the onion is translucent. This will take a few minutes.

Add the flour and spices to the pan and stir into the mince and onions. Cook together for 1-2 minutes and then stir in the tomato puree.

Add the chopped tomatoes and stock, and bring everything up to a boil.

Reduce the heat to low, partially cover the pan and simmer for 25-30 minutes. Give the pan a stir from time to time, and add the sweetcorn to the pan after about 20 minutes.

The Turkey Chilli will be ready when the sauce has thickened and the vegetables are cooked through.

Serve with your choice of accompaniments.

Turkey Chilli with Sweetcorn, Brown Rice and Sour Cream

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