Turkey Chilli with Freekeh and Chipotle Crema
Ready in 40 minutes
• Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 28, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 28, 2019.
Ingredients
Chilli
- 1/2 brown onion, finely diced
- 1 carrot, grated
- 1 pack chilli spice
- Pinch of chilli flakes (optional)
- 1 pack lean ground turkey
- 1/2 capsicum, thinly sliced
- 1/2 cup chicken stock
- 1/2 cup water
- 1 pack split red lentils
- 1/2 can chopped tomatoes
Freekeh
- 1 pack freekeh
- 1/3 cup frozen peas
To Serve
- 1/2 lime, cut into wedges
- 1 pack Mexican seeds
- 1 bunch coriander, chopped
- 1 pack chipotle crema
Steps
-
Bring a pot of hot salted water to the boil.
-
Prep & begin cooking chilli. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook onion, carrot and a pinch of salt for 3-4 minutes, until softening. Add chilli spice and chilli flakes and cook a further 30 seconds, until fragrant.
-
Cook freekeh. Cook freekeh in pot of boiling water for about 15 minutes. After 15 minutes, add peas and cook a further 2-3 minutes, until grains are tender. Drain, return to pot and season.
-
Finish chilli. Add turkey to fry-pan and cook for about 3 minutes, breaking up as it cooks. Add capsicum, stock, water, lentils, canned tomatoes and 1/4 tsp salt. Bring to a simmer, reduce heat to low and simmer for about 20 minutes, stirring occasionally until turkey and lentils are cooked. Season.
-
Prep garnishes.
-
Serve freekeh topped with chilli, lime juice, Mexican seeds, coriander and chipotle crema.
Nutritional Information
Energy |
1853 kj 443 kcal |
---|---|
Protein | 42.9g |
Carbohydrate | 44.9g |
Fat | 8.6g |