This spicy and satisfying Turkey Chilli can be made ahead of time and freezes well, so it’s a perfect dinner for hectic evenings!
When life gets hectic, as it so often does, it’s really useful to have some dinners on hand which will fit into your evening without too much fuss.
This recipe for Turkey Chilli with Sweetcorn ticks a lot of boxes for me. It’s quick and easy, spicy and satisfying, can be made ahead of time and freezes well.
I’ve started using turkey mince instead of beef mince in quite a lot of my recipes these days. As well as being good value for money, it’s low in fat and rich in nutrients like iron and zinc
I like 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 for young children, I would probably halve the spices for the first time you make it. It’s better to have it too mild than too spicy!
Of course this Turkey Chilli goes well with white or brown rice, but it is also yummy served alongside spicy potato wedges or on top of a baked sweet potato. A spoonful of sour cream or guacamole on top is good, if you have any in your fridge. You could sprinkle over some grated cheese as well.
Turkey Chilli with Sweetcorn
A warm and spicy dinner that's great for those hectic evenings
- 1 tbsp oil (rapeseed, sunflower or olive)
- 1 onion
- 450 g turkey mince
- 2 tbsp plain flour
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tbsp tomato puree
- 1 tin of chopped tomatoes
- 450 ml hot chicken stock, from a cube is fine
- Salt and pepper
- 125 g frozen sweetcorn
Peel and finely chop the onion
Put the oil into a wide saucepan over a medium heat and add the chopped onion and turkey mince. Cook for a few minutes, breaking the mince up with a wooden spoon, until there is no pink remaining in the mince and the onion is translucent.
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 season with salt and pepper. Bring everything up to a boil, reduce the heat to low then partially cover the pan and simmer for 20 minutes, stirring occasionally.
Stir in the sweetcorn and then simmer for a further 10 minutes. The Turkey Chilli will be ready when the sauce has thickened and the vegetables are cooked through.
Serve with your choice of accompaniments.