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Jamie Oliver Turkey Chili

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Make this great chili recipe with left over turkey. Serve with homemade guacamole and sour cream with rice.

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Rate this recipe 4.4/5 (15 Votes)

Ingredients

  • GUACAMOLE:
  • Olive oil
  • 2 red onions, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 leek, trimmed and roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 fresh green chilli, deseeded and finely chopped
  • 1 bunch fresh cilantro, stalks finely chopped, leaves picked
  • 1 teaspoon ground cumin
  • 1 heaped teaspoon smoked paprika
  • 1 heaped teaspoon honey, optional
  • 3 tablespoons white wine vinegar, optional
  • 1 1/2 pound cooked turkey, leftover, shredded
  • Sea salt
  • Freshly ground black pepper
  • 3 (14-ounce) cans chopped tomatoes
  • 1 (14-ounce) can butter beans or chickpeas, drained
  • Juice of limes
  • Sour cream, to serve
  • 2 ripe avocados, peeled and pitted
  • 2 tomatoes, halved
  • 1/4 red onion, peeled
  • 1/2 clove garlic, peeled
  • 1 fresh green chilli, deseeded
  • 1 bunch fresh cilantro
  • 1 lime

Details

Servings 6
Preparation time 15mins
Cooking time 145mins

Preparation

Step 1

Preheat the oven to 350ºF.

Heat a few tablespoons of olive oil in an oven proof large pot on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the cilantro, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.

While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to cook for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.

While that's cooking, make your guacamole by mixing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and cilantro. Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Mix the two together.

Take the chilli out of the oven and scrape all the bits from the edge of the pan back into the chilli for added flavor. Squeeze in some lime juice, and stir in the cilantro leaves. Check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top.

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