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Turkey Lentil Chilli
Serves 4–6 · Prep 10 min · Cook 45 min — Turkey mince chilli with kidney beans, thickened by red lentils that break down as it simmers.
- 500g turkey mince (thigh mince if you can get it)
- 200g dried red lentils, rinsed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 1 red pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp chilli powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne (adjust to taste)
- 1 tsp dried oregano
- 400g tin chopped tomatoes
- 600ml chicken or turkey stock
- 400g tin kidney beans, drained
- Salt and pepper
- Lime wedges, coriander and soured cream to serve
- Heat the oil in a large heavy pot over medium heat. Cook the onion and celery 5–6 min until softened. Add the pepper and cook another 3 min.
- Push the veg aside, add the turkey and break it up. Cook until no longer pink — it won't brown deeply like beef.
- Add the garlic and tomato paste, cook 1 min. Add all the dried spices and stir 30 seconds to toast them in the fat.
- Stir in the tomatoes, stock and lentils. Bring to a simmer.
- Cover partially and simmer 25–30 min, stirring occasionally, until the lentils have broken down and thickened the chilli.
- Stir in the kidney beans and simmer 5 more min. Season, and finish with a squeeze of lime.
Red lentils are meant to fall apart — they thicken the chilli rather than staying whole like the kidney beans.
If it's too thick after simmering, loosen with a splash more stock.
Turkey (especially breast mince) is lean, so don't skip the oil at the start.
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