Turkey Chilli with Super Grains and Chipotle Crema

Turkey Chilli with Super Grains and Chipotle Crema

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 8, 2018.



  • 1 tsp oil or spray oil
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 pack chilli spice
  • 2 cloves garlic, minced
  • Pinch of chilli flakes or powder or cayenne pepper (optional)
  • 500g lean ground turkey
  • 1½ cups chicken stock
  • ½ cup water
  • 100g split red lentils
  • 1 can fire-roasted tomatoes
  • 2 Tbsp tomato paste
  • ½ tsp salt
  • 100g roasted red capsicums, diced 1cm


  • 100g super grains
  • 1 cup frozen peas
  • 1 courgette, grated


  • 1 lime, cut into quarters
  • 1-2 tsp Mexican dukkah
  • 1½ Tbsp chopped coriander
  • 4 Tbsp chipotle crema


  1. Bring a medium pot of salted water to the boil.
  2. Begin chilli. Heat oil in a large fry-pan on medium-high heat. Cook onion and carrot with a pinch of salt for 3-4 minutes, until softening. Add chilli spice, garlic and chilli (if using) and cook a further 30 seconds, until fragrant.
  3. Cook super grains & prep courgette. While onion and carrot soften, add super grains to pot of boiling water and cook for about 17 minutes. After 17 minutes, add peas and cook a further 2-3 minutes, until grains are tender. Drain, return to pot and add courgette. Stir and season then set aside covered.
  4. Finish chilli. Add turkey to fry-pan and cook for about 3 minutes, breaking meat up as it cooks. Add stock, water, lentils, canned tomatoes, tomato paste and salt. Bring to a simmer, reduce heat to low and simmer for about 20 minutes, stirring occasionally, until lentils and turkey are cooked. Fold through capsicums and season.
  5. Prep garnishes.
  6. To serve, spoon super grains into bowls. Top with chilli, squeeze over lime, sprinkle over dukkah and coriander. Drizzle over chipotle crema.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 44.2g
Carbohydrate 43.2g
Fat 9.2g