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ABOUT   SAUCES    SHOP    RECIPES    APPROACH

Turkey & Squash, Bean Chilli 

Roasted Squash
320g Butternut Squash, peeled and cut into 1cm thick half-moons
1/2 Tsp Hot Paprika
1/2 Tsp Dried Mint
Salt and Black Pepper
Olive Oil 

Turkey Chilli
15g Coriander, washed and finely chopped
1/2 Onion, finely diced
1 Red Pepper, finely diced
3 Celery Sticks, finely diced
4 Garlic Cloves, finely chopped
1 Red Chilli, finely chopped
20g Dark Chocolate, finely chopped
1/2 Tsp Ground Ginger
1/2 Tsp Caraway Seeds
1/2 Tsp Smoked Paprika
1/2 Tsp Ground Coriander
1/2 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tbsp Tomato Puree
70ml White or Rose Wine
1x Tinned Chopped Tomatoes or 1 Jar of Miza Smoky Tomato
250g Jarred Beans, drained with a little stock
5 Bay Leaves
4 Tsp Coconut Cream
Salt and Black Pepper
1 Lime, Juiced

Serving options
Avocado Yogurt Crema
Cherry, Mango & Mint Salsa 

Serve with
Brown Rice
Grated Cheddar 


Cook Time: 065
Serves: 04

Instructions
  1. Preheat the oven to 220C. 
  2. Prepare the squash first: peel the butternut squash and cut the top end off, and in half lengthwise, and then into 1cm half-moons. Spread the squash on a lined baking tray and sprinkle over the hot paprika and dried mint, a pinch of salt and black pepper and drizzle over olive oil. Bake in the oven for 20 mins, or until lightly charred. Set aside.  
  3. Meanwhile prepare the chilli. In a large saucepan over medium-high heat, add 1/2 tbsp sesame oil. Once it is hot, add the turkey mince and brown on either side on high for about 2 mins, and then set aside. 
  4. Lower the heat slightly and add a drizzle of olive oil. Add the onion, celery and red pepper and a large pinch of sea salt. Stir and leave to soften, stirring occasionally, for about 5 mins. Add the garlic, chilli and coriander and fry for 2 mins on medium heat. 
  5. Add 1/2 tbsp tomato puree and cook a further 2 mins before adding the wine and leave that to reduce for about 1-2 mins. 
  6. Add the mince back to the pan with the tinned tomato, beans, dark chocolate and bay leaves. Add another pinch of salt and black pepper and leave to simmer for 15 mins. 
  7. A deliciously moreish rich chilli, that goes beautifully with the cherry salsa - give it a go!!