Turkey con Chilli
Time of preparation: 30 Minutes
Time of cooking: 2 Hours
Ingredients:
| Olive Oil | |
| Red Onions (roughly chopped) | 2 |
| Carrots (roughly chopped) | 1 |
| Leek (roughly chopped) | 1 |
| Red Pepper (roughly chopped) | 1 |
| Yellow Pepper (roughly chopped) | 1 |
| Fresh red chilli (roughly chopped) | 1 |
| Fresh green Chilli (roughly chopped) | 1 |
| Fresh Coriander (finely chopped) | 1 bunch |
| Ground Cumin | 1 tea spoon |
| Smoked Paprika | 1 tea spoon |
| Honey (optional) | 1 tea spoon |
| White Vinegar | 3 table spoon |
| Turkey (left over; shredded) | 600 grams |
| Sea Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Tomatoes (blanched & chopped) | 500 grams |
| Butter Beans (boiled & drained) | 400 grams |
| Lime Juice | 2 |
| Sour Cream | To serve |
| Guacamole | To serve |
Steps:
| 1. Preheat the oven to 180ºC/350ºF/gas 4. |
| 2. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. |
| 3. Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. |
| 4. Add some honey and white vinegar at this point and let it cook for a couple of minutes. |
| 5. While that’s happening, shred the turkey meat off your carcass and roughly chop it. |
| 6. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. |
| 7. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. |
| 8. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. |
| 9. Squeeze in some lime juice, and stir through most of the coriander leaves. |
| 10. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. |
| 11. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy then get everyone to tuck in. |
