This delicious Jamie Oliver turkey chili is a quick and easy meal packed with flavor! Loaded with veggies, tender turkey, and a hint of spice, it’s perfect for using up leftovers. Top it with creamy soured cream and fresh guacamole for an extra kick. A flexible dish that’s perfect for any night!
Ingredients Needed
- Olive oil
- 2 red onions
- 1 carrot
- 1 leek
- 1 red pepper
- 1 yellow pepper
- 1 fresh red chilli
- 1 fresh green chilli
- 1 bunch (30g / 1 oz) fresh coriander
- 1 tsp ground cumin
- 1 heaped tsp smoked paprika
- Optional: 1 heaped tsp runny honey
- Optional: 3 tbsp white wine vinegar
- 600g leftover turkey (approximately 1.3 lbs), shredded
- 3 x 400g tins (14 oz cans) quality plum tomatoes
- 1 x 400g tin (14 oz) butter beans or chickpeas
- Juice of 2 limes
- Soured cream, to serve
Guacamole:
- 2 ripe avocados
- 2 ripe tomatoes
- ¼ red onion
- ½ garlic clove
- 1 fresh green chilli
- 1 bunch (30g / 1 oz) fresh coriander
- 1 lime
How To Make Turkey Chili
- Preheat the oven: Preheat your oven to 180°C (350°F), gas mark 4.
- Prepare the vegetables: Peel and roughly chop the onions, carrot, and leek. Deseed and roughly chop the peppers, and finely chop the chillies.
- Cook the vegetables: Heat a few lugs of olive oil in a large casserole-type pan on medium heat. Add the onions, carrot, leek, peppers, and chillies. Cook for about 5 minutes, stirring occasionally.
- Add the spices: Pick the coriander leaves (save these for later) and finely chop the stalks. Add the coriander stalks, cumin, and paprika to the pan. Cook for another 10 minutes, stirring frequently.
- Optional sweetening: (If using) Add honey and white wine vinegar at this point and cook for a couple of minutes. This adds a lovely sheen and enhances the natural sweetness of the vegetables.
- Shred the turkey: While that’s happening, shred the turkey meat and roughly chop it. Add a pinch of sea salt and black pepper to the pan, then add the turkey. Remove the pan from the heat.
- Add the tomatoes and beans: Scrunch in the plum tomatoes, drain and add the chickpeas or butter beans, then stir everything together.
- Cook in the oven: Pop the pan into the preheated oven for 2 hours. After an hour, check on it and add a splash of water if it looks dry.
- Prepare the guacamole: For the guacamole, peel and destone the avocados. Place one avocado in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli. Add everything to the food processor along with the coriander and blitz.
- Mash the second avocado: Use a fork to mash the other avocado in a bowl until chunky. Taste the food processor mixture and adjust the seasoning with salt and lime juice. Blitz again and mix it with the mashed avocado.
- Finish the chili: Take the chili out of the oven. Scrape any gnarly bits from the edge of the pan and stir them back into the chili for added flavour. Squeeze in lime juice and stir through most of the coriander leaves.
- Serve: Serve with steamed basmati rice or tortillas, a dollop of soured cream, and a spoonful of guacamole on top. Sprinkle over the remaining coriander leaves and sliced fresh chilli if you like. Enjoy!
Recipe Tips
- Use leftover turkey for the best flavor: Shredded turkey works great, and the leftovers give this chili a rich, savory taste. Adjust the turkey amount based on what you have leftover.
- Cook the veggies until soft: The longer you cook the onions, carrots, and peppers, the more flavor they’ll release. Don’t rush this step.
- Don’t skip the honey and vinegar: Adding honey and vinegar enhances the sweetness and tang, making your chili richer and more balanced.
- Add lime juice at the end: Squeezing fresh lime juice at the end brightens the flavor and adds a nice zesty finish to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey chili cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, transfer the turkey chili to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Pour the leftover chili into a saucepan over medium heat. Stir occasionally and heat for 5–10 minutes, adding water if needed to reach your desired consistency.
Nutrition Facts
Serving Size: 1 serving
- Calories: 452
- Total Fat: 19g
- Saturated Fat: 4.1g
- Total Carbohydrates: 30.2g
- Dietary Fiber: 9.1g
- Protein: 41.4g
- Sugars: 17.5 g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage And Apple Pie
- Jamie Oliver Thai Green Curry Aubergine
- Jamie Oliver Aubergine Cannelloni
- Jamie Oliver Aubergine Pasta Bake
Jamie Oliver Turkey Chili
Description
This delicious Jamie Oliver turkey chili is a quick and easy meal packed with flavor! Loaded with veggies, tender turkey, and a hint of spice, it’s perfect for using up leftovers. Top it with creamy soured cream and fresh guacamole for an extra kick. A flexible dish that’s perfect for any night!
Ingredients
Guacamole:
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F), gas mark 4.
- Prepare the vegetables: Peel and roughly chop the onions, carrot, and leek. Deseed and roughly chop the peppers, and finely chop the chillies.
- Cook the vegetables: Heat a few lugs of olive oil in a large casserole-type pan on medium heat. Add the onions, carrot, leek, peppers, and chillies. Cook for about 5 minutes, stirring occasionally.
- Add the spices: Pick the coriander leaves (save these for later) and finely chop the stalks. Add the coriander stalks, cumin, and paprika to the pan. Cook for another 10 minutes, stirring frequently.
- Optional sweetening: (If using) Add honey and white wine vinegar at this point and cook for a couple of minutes. This adds a lovely sheen and enhances the natural sweetness of the vegetables.
- Shred the turkey: While that’s happening, shred the turkey meat and roughly chop it. Add a pinch of sea salt and black pepper to the pan, then add the turkey. Remove the pan from the heat.
- Add the tomatoes and beans: Scrunch in the plum tomatoes, drain and add the chickpeas or butter beans, then stir everything together.
- Cook in the oven: Pop the pan into the preheated oven for 2 hours. After an hour, check on it and add a splash of water if it looks dry.
- Prepare the guacamole: For the guacamole, peel and destone the avocados. Place one avocado in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli. Add everything to the food processor along with the coriander and blitz.
- Mash the second avocado: Use a fork to mash the other avocado in a bowl until chunky. Taste the food processor mixture and adjust the seasoning with salt and lime juice. Blitz again and mix it with the mashed avocado.
- Finish the chili: Take the chili out of the oven. Scrape any gnarly bits from the edge of the pan and stir them back into the chili for added flavour. Squeeze in lime juice and stir through most of the coriander leaves.
- Serve: Serve with steamed basmati rice or tortillas, a dollop of soured cream, and a spoonful of guacamole on top. Sprinkle over the remaining coriander leaves and sliced fresh chilli if you like. Enjoy!
Notes
- Use leftover turkey for the best flavor: Shredded turkey works great, and the leftovers give this chili a rich, savory taste. Adjust the turkey amount based on what you have leftover.
- Cook the veggies until soft: The longer you cook the onions, carrots, and peppers, the more flavor they’ll release. Don’t rush this step.
- Don’t skip the honey and vinegar: Adding honey and vinegar enhances the sweetness and tang, making your chili richer and more balanced.
- Add lime juice at the end: Squeezing fresh lime juice at the end brightens the flavor and adds a nice zesty finish to the dish.
Jamie Oliver Turkey Chili