Beef and turkey chilli

    1 hour 10 minutes

    Both beef and turkey provide you with vitamin B6; the kidney beans are a prime source of folate; the tomatoes give you vitamins C and E; and the onions, capsicums and corn give you more vitamin C and folate.

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    Serves: 6 

    • 500 g lean beef mince
    • 250 g turkey mince
    • 1 tablespoon canola oil
    • 2 large onions, coarsely chopped
    • 3 cloves garlic, finely chopped
    • 3 red or green capsicums, coarsely chopped
    • 1 tablespoon chilli powder or more to taste
    • 1 teaspoon each ground cumin and coriander
    • 1 can (810 g) no-added-salt crushed tomatoes
    • dash of Tabasco sauce (optional)
    • 1⁄8 teaspoon pepper
    • 2 cups (300 g) frozen corn kernels, thawed
    • 1 can (400 g) red kidney beans, drained and rinsed

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Heat flameproof casserole over moderately high heat until hot. Add beef and turkey and, stirring frequently, sauté about 7 minutes or until meat has lost its pink colour and released its juices.
    2. Remove from heat and spoon meat into a sieve set over a bowl. Allow all fat to drain from meat; it will take at least 10 minutes.
    3. Meanwhile, in casserole, heat oil over moderate heat. Add onions and garlic, and sauté 5 to 7 minutes or until softened and golden brown.
    4. Stir in capsicums, chilli powder and spices, and cook about 5 minutes longer or until capsicums are slightly soft. Return meat to casserole.
    5. Stir in crushed tomatoes, Tabasco sauce, if using, and pepper and bring to boil. Partially cover and simmer, stirring occasionally, 20 to 30 minutes or until sauce thickens.
    6. Stir in corn kernels and kidney beans. Cover and cook about 5 minutes longer to heat through.

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