Spicy turkey hotpot with avocado salsa
Recipe by:
Patsy Jamieson, Diane Temple
Reviews
(0) |
Tweaks
(0)
Prep:
30 mins
Cook:
55 mins
Serves:
8
This hotpot uses lean turkey mince for less fat than beef.
Recipe provided by:
Ingredients
|
2 teaspoons canola oil
|
|
1 large onion, chopped
|
|
4 garlic cloves, crushed
|
|
2 green chillies, de-seeded and chopped
|
|
1 small red capsicum, diced
|
|
1 small green capsicum, diced
|
|
500 g lean turkey mince
|
|
½–1 teaspoon chilli powder, to taste
|
|
2 teaspoons ground cumin
|
|
1 teaspoon dried oregano
|
|
two 400-g cans diced tomatoes
|
|
1 cup reduced-salt chicken stock
|
|
400-g can black beans, drained and rinsed
|
|
400-g can kidney beans, drained and rinsed
|
|
¼ cup fresh coriander, chopped
|
|
plain low-fat yogurt, optional to serve
|
|
SALSA
|
|
2 medium avocados, diced
|
|
2 medium roma tomatoes, diced
|
|
1 small red onion, diced
|
|
1 green chilli, de-seeded and diced
|
|
2 tablespoons chopped fresh coriander
|
|
2 tablespoons lime juice
|
Preparation method
|
1.
|
|
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic, green chillies and capsicums. Cook, stirring, until fragrant, 1 to 2 minutes.
|
|
|
|
2.
|
|
Add turkey mince with the chilli powder, cumin and oregano and cook over medium heat, breaking up the meat and mixing in spices with a wooden spoon, until browned, 4 to 5 minutes. Add tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 35 minutes, until sauce has reduced slightly.
|
|
|
|
3.
|
|
Stir in black beans and kidney beans. Return to a simmer and cover and simmer over low heat until heated through. Top with coriander.
|
|
|
|
4.
|
|
To make the avocado salsa: combine avocados, tomatoes, onion, chilli, coriander and lime juice in a medium bowl. Toss gently to mix.
|
|
|
|
5.
|
|
Spoon salsa with yogurt, if using, on each serving of turkey. The turkey will keep, covered, in the refrigerator for up to 2 days, or in the freezer in an airtight container for up to 3 months.
|
|
|
|