Cherry Chipotle Chilli

Ingredients for Cherry Chipotle Chilli

• 2 tablespoons extra-virgin olive oil

• 230g lean turkey mince

• 3/4 teaspoons salt (preferably kosher)

• 1/4 teaspoons freshly ground black pepper

• 2 medium carrots, diced

• 1 medium yellow onion, diced

• 1 tablespoon chopped garlic

• 1 tablespoon chilli powder

• 1 can (800g) diced tomatoes

• 475ml pitted black cherries (fresh or frozen)

• 2 canned chipotle chillies, diced, plus sauce

• 2 bay leaves

• 1 can (425g) white beans (such as cannellini or navy), rinsed and drained

• 40g nonfat plain Greek yoghurt (optional)

• Chopped fresh coriander (optional)

In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chilli powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chilli thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavour with chipotle sauce to taste. Remove bay leaves. Divide chilli among 4 bowls. Top each with 1 tablespoon yoghurt and garnish with coriander, if desired, before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.