You need a few different things for this chilli but they’re not hard to get and that’s what puts this chilli above the other, somewhat bland, bolognese style chilli’s I’ve made before. Once you add the spices in, the taste and texture completely change and the whole thing takes on a new flavour.
Ingredients for 4 (on portion control!)
- 1 onion
- 4 cloves garlic
- 500g minced turkey
- 1 red pepper
- 3 tomatoes
1 chilli pepper
- 1 can kidney beans
- 500 mls chicken stock
- 1 tin tomatoes
- 1.5 tbsp chilli powder
- 1 tbsp paprika
- 2 tbsp apple cider vinegar
- 1 tsp cayenne pepper
- 30g dark chocolate
- brown rice (or other accompaniement)
What to do:
- Put a pan on a gentle heat. Prepare your vegetables by finely chopping the onion, pepper and tomatoes and mincing the garlic.
- Add the onions with some oil in the pan and cook for about 10 minutes until translucent. Prepare the chicken stock.
- Add the garlic for another couple of minutes then increase the heat and add the the turkey mince: cook until it’s slightly browned.
- Add the chicken stock, tinned tomatoes and cider vinegar and stir to combine.
- Add in everything else (I grated the chocolate in) except the chilli beans and simmer over a medium heat for 30 minutes; you should see that the chilli slowly thickens. Taste a couple of times and tweak until you’re happy with the taste. Remember that any heat will dissipate a bit with the cooking time. Put the rice on when needed.
- When the chilli has cooked for about 30 mins (or you’re happy with the consistency and taste) add in the kidney beans and stir to combine.
- Serve with rice and/or any sides you’d like, such as yoghurt, sour cream, jacket potato or guacamole.