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'Pulled' turkey chilli
Serves: 4
Prep time: 15 mins Total time: 
Recipe photograph by Stuart West
'Pulled' turkey chilli
Use up leftover turkey with this low-cal and low-fat supper, on the table in just 20 minutes
Serves: 4
Prep time: 15 mins Total time:
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Nutritional information (per serving)
Calories
367Kcal
Fat
6gr
Saturates
2gr
Carbs
18gr
Sugars
8gr
Fibre
6gr
Protein
56gr
Salt
0.2gr
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 x 500g carton passata
- 1-2 tsp mild chilli powder (to taste)
- 2 tsp ground cumin
- 1 tbsp sugar (any kind)
- juice of ½ lime
- about 600g leftover cooked turkey (white or dark meat), roughly shredded
- 1 x 410g tin cannellini, black or kidney beans, rinsed and drained
Serving suggestion
- a handful of coriander, chopped (optional)
- 350g rice
Step by step
-
In a large pan, heat the olive oil and fry the garlic on a low heat for 1 minute, or until fragrant. Add the passata, 200ml water, the chilli powder, ground cumin, sugar and lime juice; mix together thoroughly. Bring to a simmer.
-
Add the shredded turkey and the beans and simmer for 15 minutes. Stir the mixture every so often, then pull the turkey apart with two forks. Serve with rice, and top with some coriander and an extra squeeze of lime. Leftovers can be chilled and reheated the next day.