Turkey & Pumpkin Chilli by Amelia Freer
Turkey & Pumpkin Chilli by Amelia Freer

Turkey & Pumpkin Chilli

perfect for kids

GLUTEN-FREE, DAIRY-FREE

This is an autumn favourite of mine and something I make year after year.  Kids love it, too, and it’s full to the brim with yummy veggies of all different colours providing a range of nutrients and polyphenols which have been shown to have many beneficial effects once metabolised in our body’s, including on the bacteria that live in our intestines.


INGREDIENTS

2 tbsp olive oil or coconut oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1 red chilli, finely diced
1 green chilli, finely diced
1 green pepper, diced
1 yellow pepper, diced
450g turkey mince
250ml fresh chicken stock
120g cherry tomatoes, quartered
1 x 410g can organic cherry tomatoes
2 tbsp tomato purée
juice of 1 fresh orange
340g can organic sweetcorn (optional)
400g can black beans (optional)
350g fresh pumpkin, cut into 2cm cubes
2 tsp ground cumin
2 tsp ground coriander
sea salt
ground black pepper
1 handful of fresh coriander leaves for sprinkling


STEP-BY-STEP

Heat a large, lidded pot over a medium heat and add the coconut oil. When melted, add the onion, garlic and chillies and let them sweat until soft and not brown, about 3–4 minutes. Don’t let them burn.

Add the green and yellow peppers and give a quick stir, then add the turkey mince, stir to mix well and cook for 6 minutes, or until all the turkey is cooked through.

Add all of the remaining ingredients except the fresh coriander, mix and season well then cover, reduce the heat and leave to simmer for 20 minutes.

Serve in bowls with fresh coriander sprinkled on top. I like this dish really hot so I add a few chilli flakes and sometimes some chilli powder when adding the rest of the spices.