Cal Smart Chunky Turkey Chilli
with Pickled Jalapeños
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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
(Contains Sulphites)
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
Utensils
Instructions
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.
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.
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.
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!)
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.
Divide turkey chili between bowls. Top with cilantro and pickled jalapeños.
