14ouncebeans(canned) butter beans, chickpeas or chili beans are all fine
for the tortilla bowls
soft tortillas10”, cut into quarters
grated cheeseguacamole, sour cream (or Greek yoghurt), chopped tomatoes or a simple tomato salsa, limes for squeezing
Pre-heat the oven to 180C/350F. Heat up a good drizzle or two of oil in a heavy based oven-proof casserole pan, then fry the onions for a few minutes until softened. Add the garlic, carrot and pepper and cook for about seven minutes, stirring regularly.
Add the ground turkey and cook and stir until browned. Then add the chili powder, paprika, ground cumin and most of the coriander and cook for about another 10 minutes, stirring often.
Add the balsamic vinegar, tomatoes, tomato puree and beans, then put the casserole dish in the oven for about two hours. Add a splash or two of water after an hour if you think it needs it.
Meanwhile, prepare the tortilla bowls. Press the tortilla quarters into a muffin tin, then bake until lightly browned and crispy (about ten minutes).
When the chili is ready, spoon it into your homemade tortilla bowls and top generously with the toppings and reserved coriander. Serve immediately.
Turkey chili loosely based on this recipe by Jamie Oliver. You might be thinking that this recipe uses more ingredients than you'd usually find in the recipes here. Well, I guess you'd be right about that, but a lot of the ingredients are spices. Just trust me that it's worth it!If you don't have an oven-proof casserole dish, don't worry. Just bubble the chili on the cooker top for the same amount of time. (just keep checking to see if it needs a little more liquid)