Recently I made Turkey Chilli as a special request from my daughter. I made a big pot so she can take it to school for her lunches! I also made some rustic bread to go with it! It took very little time and was even better the next day!
I used my own recipe for the chilli 
My recipes are very much make it and see, I often change things up and I encourage you to make adaptations that make it personal to you!
- Two packages of ground turkey (antibiotic free) seasoned with cumin and cayenne pepper.
- One red pepper and one yellow pepper deseeded and chopped.
- One shallot or small onion chopped
- Two celery sticks chopped
- Three garlic cloves chopped
- A large (or two small) jalapeño pepper deseeded and chopped.
- Mushrooms
- Dried chilli flakes – to taste
- Teaspoon of cocoa powder
- Teaspoon of sugar or honey (I often use marmalade)
- Can of good quality tomatoes, I used diced but if poss use whole and chop,
- Tomato paste two tablespoons
- One cup chicken stock or veg stock if you prefer- homemade or shop bought.
- Two tablespoons of fresh cilantro
- Can of mixed beans (optional) rinsed and drained
- Salt and pepper
- Grated cheese and sour cream (optional)
In a large skillet, or dutch over, sauté celery, garlic, peppers (not the jalapeño), onion and add dried chilli flakes. Remove from heat and pan and add seasoned turkey with and jalapeños and brown. Add the sauteed celery mix back to the browned turkey along with can of tomatoes, tomatoes puree, stock, cilantro, cocoa powder, salt pepper and honey. Simmer for 20 mins, put in slow cooker on low until you are ready to serve (add cornflour for a thicker sauce if desired).
Add drained beans before serving and top with grated cheese and sour cream.
I made the bread dough earlier in week and refrigerated. Link to recipe for bread.
If you make this and enjoy it please share your pictures to instagram or Facebook with the hashtag #collescapes
Thanks for stopping by! Stay cozy 🙂
Collescapes 