Turkey mince chill with coriander and lime guacamole

Source

Cycling Chef

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

Display units in Metric

Serves Change

Yields 6 originally 6

Turkey Chilli
1	tablespoon	olive oil
500	g	turkey mince
1	teaspoon	green chilli deseeded and chopped
1	teaspoon	red chilli deseeded and chopped
1	teaspoon	‘lazy’ chopped garlic
1	large	red onion peeled and diced
3		peppers deseeded and diced
1	tin	taco bean mix (395 g/ 14 oz)
1	tin	kidney beans (395 g / 14 oz)
1	tin	sweetcorn (198 g/7 oz)
1	tin	chopped plum tomatoes (440g)
3		fresh tomatoes chopped
Guacamole
2	large	avocado ripe, peeled and pitted
1	tablespoon	extra virgin olive oil
1	teaspoon	green chilli deseeded & chopped
1	teaspoon	lime juice
1	tablespoon	fresh coriander chopped
10		coriander seeds crushed
1	pinch	sea Salt to taste
1	pinch	black pepper freshly ground, to taste

Make the guacamole in advance. Place all the ingredients in a food processor and blend until smooth. Transfer to a bowl, cover and refrigerate. Keeps well for up to 2-3 hours; any longer and you are at risk of it going brown.

Preheat a large saucepan, add the olive oil and fry the turkey mince for 4—5 minutes over a medium heat until lightly browned. Break down any chunks of mince with a wooden spoon as it cooks. Add the chillies, garlic, onion and peppers. Fry for a further 3—4 minutes, stirring occasionally.

The next stage is to add the taco bean mix, kidney beans, sweetcorn and chopped plum tomatoes. Simmer gently for about 20 minutes.

Season well and sprinkle with chopped fresh tomato. Serve with the guacamole.

Make the guacamole in advance. Place all the ingredients in a food processor and blend until smooth. Transfer to a bowl, cover and refrigerate. Keeps well for up to 2-3 hours; any longer and you are at risk of it going brown.
Preheat a large saucepan, add the olive oil and fry the turkey mince for 4—5 minutes over a medium heat until lightly browned. Break down any chunks of mince with a wooden spoon as it cooks. Add the chillies, garlic, onion and peppers. Fry for a further 3—4 minutes, stirring occasionally.
The next stage is to add the taco bean mix, kidney beans, sweetcorn and chopped plum tomatoes. Simmer gently for about 20 minutes.
Season well and sprinkle with chopped fresh tomato. Serve with the guacamole.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.