Dan Churchill

Veggie-packed Turkey Chilli

Dan Churchill
PREP 10 MIN
•
COOK  30 MIN

Whether you’re loading the table with snacks for game day or loading up on lean protein and veg to support your training, Dan’s Turkey Chilli is a winner. Follow Dan’s lead and use a food processor to cut down on chopping time, then finish with your favorite toppings.

DF

EF

GF

NF

Number of servings
2
Ingredients

1⁄2 onion roughly chopped

1⁄2 carrot (medium) roughly chopped

1⁄4 celery stalk roughly chopped

3⁄4 pepper assorted colours, deseeded & roughly chopped

1⁄4 head of cauliflower (900g head) roughly chopped

1⁄2 tbs olive oil

250g minced turkey

1⁄2 tbs Mexican spice mix (a mix of ground cumin, paprika & chilli) or use Dan's homemade spice mix

1⁄8 cup (31ml) red wine

3⁄4 tbs tomato paste

3⁄4 cup (187 1⁄2g) tomato passata

1 cup (250ml) chicken stock

salt & pepper, to taste

1 wholegrain/wholemeal tortilla or wrap, large (70g) (or gluten free) cut in small triangles

1⁄8 cup (31 1⁄4g) Greek yogurt (or dairy-free alternative)

1 1⁄2 sprigs of fresh coriander

Methodbased on 8 servings
1

Add onions, carrots, celery, peppers and cauliflower to a large food processor and pulse to a consistent small dice (if you don't have a food processor, use a sharp knife to finely dice all vegetables). 

2

Heat half the oil in a large saucepan. Add diced vegetables and saute for a few minutes.

3

Add turkey and continue to cook for a few more minutes to brown. 

4

Add spice mix and cook for a few more minutes to release the flavours.

5

Add wine to deglaze the saucepan, scraping any brown crunchy bits from the base of the saucepan and stirring through the sauce.

6

Stir through tomato paste, mixing well.

7

Add passata and stock and stir through to combine. Bring to a simmer and cook for 30 minutes to allow flavours to develop and chilli to thicken.

8

At the same time, heat remaining oil in a frypan and cook tortilla triangles for a few minutes each side until crisp and golden.

9

Divide chilli between bowls and top with yogurt and coriander and serve with tortilla crisps.

 

Dan's homemade spice mix:

1/4 tsp cinnamon, 1 tbs ground cumin, 1 1/2 tbs ground coriander, 1 1/2 tbs smoked paprika, 1 1/2 tsp chilli powder, 1 tbs oregano

Nutritional Informationper serving

Energy (kJ)

1730 kJ / 413 cals

Protein

38.7 g

Fat

12.2 g

Sat. Fat

4.8 g

Carbs

29.3 g

Sugar

14.8 g

Fiber

5.8 g

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