Main Meal Recipes > Turkey Chilli
Starter - Celeriac Fritters
Main Course - Turkey Chilli
Dessert - Cranberry Soufflé
1 large onion
1 green pepper
10 medium mushrooms, chopped optional
2 sticks of celery
1 teaspoon chilli powder
3 - 4 red and green chillies chopped, use less if you want a cooler taste
1 teaspoon cumin powder
1 teaspoon coriander powder
4 cups cooked turkey chopped
1 medium can tomatoes chopped and peeled
1 medium can kidney beans
1/4 pint of beef stock
1/4 pint of red wine
(see measure conversions for more information)
- Chop the onion, pepper and celery.
- Cook in the butter until tender, and then add the other ingredients.
- Bring just to the boil, lower the heat and cook gently for about 30-40 minutes.
- Stir half way through cooking, and add a little more water if needed.
- Serve with rice or hot garlic bread.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the January 2006 Recipes Menu
Starter - Celeriac Fritters
Main Course - Turkey Chilli
Dessert - Cranberry Soufflé
How to make turkey chilli:
For a different way to use up left over Turkey, why not try Turkey Chilli. This recipe also uses up any other left over vegetables from Christmas.
Ingredients
4 tablespoons butter1 large onion
1 green pepper
10 medium mushrooms, chopped optional
2 sticks of celery
1 teaspoon chilli powder
3 - 4 red and green chillies chopped, use less if you want a cooler taste
1 teaspoon cumin powder
1 teaspoon coriander powder
4 cups cooked turkey chopped
1 medium can tomatoes chopped and peeled
1 medium can kidney beans
1/4 pint of beef stock
1/4 pint of red wine
(see measure conversions for more information)
Method
- Heat the butter or margarine in a saucepan.- Chop the onion, pepper and celery.
- Cook in the butter until tender, and then add the other ingredients.
- Bring just to the boil, lower the heat and cook gently for about 30-40 minutes.
- Stir half way through cooking, and add a little more water if needed.
- Serve with rice or hot garlic bread.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script