Leftover Turkey Chilli

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  • 2 cups shredded turkey
  • 2 cups tomato passata
  • 1 cups kidney beans (in chilli sauce)
  • 1tbsp smoked  paprika
  • 2tsp ground coriander
  • 1tsp ground cumin
  • 1tsp chilli powder
  • salt and pepper, to taste
  • 100ml red wine
  • 2tbsp tomato puree
  • 1 red pepper, diced
  • 1 red onion, diced
  • 3tbsp oil, for cooking
  • 2 cloves garlic, crushed
  • To serve: rice, soured cream, coriander and lime wedges


  1. Heat the oil in a deep pan and add the onions. Cook until soft then add the red pepper, garlic, tomato puree, smoked paprika, ground coriander, ground cumin and chilli powder. Stir then cook out for 2 minutes. Add the red wine and allow it to reduce a little then add the tomato passata, kidney beans, salt and pepper.
  2. Stir together and add the shredded turkey then pour in 1 cup of water. Leave to cook (stirring occasionally) on low for 30-45 minutes until the sauce has thickened.
  3. Serve with rice, soured cream, coriander and lime.