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Cal Smart Chunky Turkey Chilli

Cal Smart Chunky Turkey Chilli

with Pickled Jalapeños

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A big bowl of chilli is a sure-fire way to get the whole family to eat their greens. Hiding in tonight's savoury chilli you'll find juicy chunks of turkey, tender squash and sweet peppers, all topped with pickled jalapeños!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)Spicy
Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

170 g

Butternut Squash, cubes

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce Base

160 g

Sweet Bell Pepper

7 g

Cilantro

1 unit

Jalapeño

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Yellow Onion

6 g

Garlic

370 mL

Crushed Tomatoes with Garlic and Onion

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories450 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate43 g
Sugar26 g
Dietary Fiber7 g
Protein46 g
Cholesterol100 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pot
Measuring Spoons
Measuring Cups
Small pot
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Pat turkey dry with paper towels. Cut turkey into 1-inch pieces.

2

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, squash and onions. Cook, stirring occasionally, until veggies soften, 5-6 min. Season with salt and pepper.

3

Add turkey and garlic to the pot with veggies. Cook, stirring often, until turkey is golden-brown, 3-4 min. Add Mexican Seasoning and tomato sauce base. Cook, stirring often, until fragrant, 1 min.

4

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl). Stir to combine, then bring to a boil over high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly and turkey is cooked through, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)

5

While chili cooks, thinly slice jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Add jalapeños, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.

6

Divide turkey chili between bowls. Top with cilantro and pickled jalapeños.