← Nouns Cooking · American

Ingredients

• 1 tbsp Olive oil
• 900 g Minced turkey
• 1 Onion, diced
• 2 peppers (1 red, 1 green), diced
• 1 Jalapeño, seeded and finely chopped
• 3 cloves Garlic, minced
• 3 tbsp mild chili powder blend
• 2 tsp Cumin
• 1 tsp Dried oregano
• 1 tsp Smoked paprika
• 2 tbsp Tomato purée (paste)
• 800 g tinned diced tomatoes (fire-roasted if you can)
• 400 g tinned kidney beans, drained and rinsed
• 400 g tinned black beans, drained and rinsed
• 750 ml chicken stock
• 2 tsp Salt
• ½ tsp Black pepper
• 1 Lime, juiced
• 1 Avocado, sliced
• 3 Spring onion, sliced
• 60 g Cheddar, grated (optional)

Method

1. Heat the oil in a large, heavy pot over medium-high heat. Add the turkey and cook for 6–8 min, breaking it up, until no longer pink and starting to brown.
2. Add the onion, peppers and jalapeño and cook for 5 min, until softened. Stir in the garlic, chili powder, cumin, oregano, smoked paprika and tomato paste and cook for 1 minute.
3. Add the tomatoes, both beans, stock, salt and pepper. Bring to the boil, then lower the heat and simmer, partly covered, for 30–35 min, stirring now and then, until thick.
4. Stir in the lime juice and taste for salt and spice. Ladle into bowls and top with avocado, spring onions and cheese, if you like.

Tips

• Dark-meat turkey mince stays juicier than extra-lean breast mince.
• Leave off the cheese to keep it dairy-free; check your chili powder and stock are gluten-free.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Epicurious Bon Appétit