Turkey Chilli with Freekeh and Chipotle Crema

Turkey Chilli with Freekeh and Chipotle Crema

Ready in 45 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 28, 2019.



  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 pack chilli spice
  • Pinch of chilli flakes (optional)
  • 1 pack lean ground turkey
  • 1 capsicum, thinly sliced
  • 1 cup chicken stock
  • 1 cup water
  • 1 pack split red lentils
  • 1 can chopped tomatoes


  • 1 pack freekeh
  • 125g frozen peas

To Serve

  • 1 lime, cut into wedges
  • 1 pack Mexican seeds
  • 1 bunch coriander, chopped
  • 1 pack chipotle crema


  1. Bring a pot of hot salted water to the boil.
  2. Prep & begin cooking chilli. Heat 1 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.
  3. 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.
  4. 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 3/4 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.
  5. Prep garnishes.
  6. Serve freekeh topped with chilli, lime juice, Mexican seeds, coriander and chipotle crema.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 43.0g
Carbohydrate 44.9g
Fat 8.6g