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Turkey and white bean chilli

Name: Turkey and white bean chilli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 green chillies, deseeded and finely chopped; 1 tbsp ground cumin; 1 tbsp ground coriander; Good pinch of cayenne pepper; ½ tsp ground cinnamon; 2 x 400g tins chopped tomatoes; Good squeeze of tomato purée; 500g leftover turkey, shredded; 400g tin white beans (such as butter beans or cannellini), drained and rinsed; Large handful of fresh coriander, torn

Published: 31 Dec 12
Updated: 18 Mar 24

This hearty white bean turkey chilli is a quick, tasty way of using your leftover Christmas bird. Try it in tortilla wraps with cheese and guacamole.

Or, make it a leftovers double whammy by adding leftover Christmas ham and turkey to this delicious pie.

Easy
January 2013

Test kitchen approved

Serves 4
Takes 10 minutes to make, 35 minutes to cook

This hearty white bean turkey chilli is a quick, tasty way of using your leftover Christmas bird. Try it in tortilla wraps with cheese and guacamole.

Or, make it a leftovers double whammy by adding leftover Christmas ham and turkey to this delicious pie.

Nutrition: per serving

Calories: 353kcals
Fat: 12.8g (2.7g saturated)
Protein: 46.2g
Carbohydrates: 16.3g (7.9g sugars)
Fibre: 6.4g
Salt: 1.2g

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Ingredients

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 green chillies, deseeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
Good pinch of cayenne pepper
½ tsp ground cinnamon
2 x 400g tins chopped tomatoes
Good squeeze of tomato purée
500g leftover turkey, shredded
400g tin white beans (such as butter beans or cannellini), drained and rinsed
Large handful of fresh coriander, torn

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Method

Heat the olive oil in a shallow casserole or large pan over a low heat and fry the onion for 5 minutes until softened. Add the garlic and chillies, then fry for 2 minutes more.
Stir in the dry spices and cook for 30 seconds, then add the tomatoes and tomato purée. Season well and simmer for 25-30 minutes. If it starts to thicken too much, add a splash of water.
Add the turkey and beans, then cook for 10 minutes until piping hot. Stir through the fresh coriander and serve with steamed rice.

Recipe from January 2013 Issue

Nutrition

Nutrition: per serving

Calories: 353kcals
Fat: 12.8g (2.7g saturated)
Protein: 46.2g
Carbohydrates: 16.3g (7.9g sugars)
Fibre: 6.4g
Salt: 1.2g

delicious. tips

This is great for a festive packed lunch. Make a half quantity of the tomato sauce (steps 1 and 2), stir through the turkey and beans, then wrap in tortillas with some grated cheese and shredded lettuce. It’s good with guacamole.

Buy ingredients online

Published: 31 Dec 12
Updated: 18 Mar 24

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