Turkey Chilli

7 Nov

¤ One cannot think well, love well, sleep well, if one has not dined well – Virginia Woolf ¤

Yesterday was a lazy day, reading the sunday papers and a leisurely stroll around the National Gallery of Ireland. What really stood out for me yesterday was Jack B. Yeats’s ‘Grief. All of those emotions and desires poignantly brought to life with vivid brushstrokes. I think what I enjoyed the most is just when you think you have seen everything, another image becomes apparent, whether it is the mother consoling her child or the rider on horseback.

When we got home I didn’t feel like cooking something extravagent so I made this super easy turkey chilli. What is great about this is it can be served in so many ways, I went for baked enchilladas but you can have it in tacos, with wholegrain spagetti, in a wrap… The list really does go on!

What is even better about it is that it is just as delicious the next day and I know that I will be having it for lunch. Yum.

Serves 3/4


Dash olive oil

1 green onion, chopped

2 cloves garlic, crushed

500g turkey mince

2 tbsp chilli powder

1/4 tbsp cumin

1/4 tbsp paprika

1 can chopped tomatoes


1. Warm the oil in a large frying pan and add the onion and the garlic. Fry for 2-3 minutes.

2. Add the turkey mince and fry until brown.

3. Add the seasonings and cook for further 3 minutes before adding the chopped tomatoes. Heat until piping hot and serve as desired. Thats it! It really is that easy.


As I have already mentioned you can serve this in so many ways, but you can also add whatever you like. I had some moroccan cous cous left over in my fridge, along with some scallions so I added them to the pot. I know lots of my friends wouldn’t dream of doing chilli without kidney beans and I often add a can of them to the mixture. You can also serve with salsa, lo-fat cheese, side salad… Again the list is endless !!

¤ So get experimenting and see what works for you! ¤


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