With similar flavours to a traditional beef chilli con carne, but less fat and with a flavour that is less rich than the norm, this delicious turkey stew, filled with peppers and fresh chilli is perfect for serving over rice or with some chips.
- 750g turkey meat
- 1 onion
- 1 green pepper
- 1 red pepper
- 8 mushrooms
- 2 garlic cloves
- 1 tbsp. butter
- 1 tbsp. olive oil
- 300ml white wine
- 1 400g tin chopped tomatoes
- 1 bouquet garni or 1 tbsp. dried mixed herbs
Chop the onion into thin slices, then slice the peppers into the thin strips, de-seeding it. Mince the garlic cloves. Chop the turkey meat into chunks. Thinly slice the mushrooms.
Melt the butter and oil together, then add the onion to the pan and cook until softened. Add the peppers and cook for another five minutes, then remove from the pan and pop into a large casserole pot.
Brown the turkey in the same pan, then add to the casserole pot. Add the sliced mushrooms, minced garlic, bouquet garni or herbs and wine. Simmer until the wine has reduced a little bit and then add the tomatoes.
Simmer for 1-2 hours until the turkey is tender. Remove the bouquet garni before serving.