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Posted on November 25, 2016 There have been 0 comments

Thanksgiving Leftovers

Not sure what to do with all that leftover turkey? Us neither, until we were flicking through Caroline Artiss’s new book, Beauty Foods, and spotted this dreamy recipe! Rich and flavoursome, it’s also light and nutritious which is pretty much what we’re after right now. We know what we’re making this weekend…

Turkey Chilli With Chocolate, Molasses And Black Beans

I love this dish on a cool evening and use ground turkey to make it lower in fat than chilli con carne made with ground beef, but still high in protein – the building blocks of your muscles. The added magic is the dark/bittersweet chocolate and molasses, which turn it into a deep, rich and heart-warming dish. Pure dark/bittersweet chocolate made with 100 per cent cocoa solids has many incredible health benefits. A recent study discovered a component in chocolate that helps to keep your arteries flexible and less prone to clogging. Black strap molasses have the lowest sugar content of all cane sugar products and they are packed full of important minerals and vitamins, including iron, which battles fatigue and improves endurance and power.

2 tablespoons olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 red (bell) pepper, deseeded and chopped

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

450 g/1 lb. ground turkey

a 420-g/15-oz. can of black beans, drained and rinsed

a 400-g/14-oz. can of chopped tomatoes

500 ml/2 cups chicken stock

2 tablespoons black strap molasses

2 tablespoons chopped dark/bittersweet chocolate

a pinch each of sea salt and black pepper, to season

TO SERVE (OPTIONAL)

steamed brown rice

1 avocado, flesh cut into pieces

1 spring onion/scallion, thinly sliced

a pinch of smoked dried chilli/red pepper flakes

1 lime, cut into wedges

fresh coriander/cilantro leaves

SERVES 4

Heat the olive oil in a large, deep pan or pot over medium heat. Add the onion, garlic, (bell) pepper, paprika, cumin and oregano. Cook for a couple of minutes until the onion and pepper are soft. Add the turkey and cook for a further 3–4 minutes until the turkey has turned white. Add the beans, tomatoes, stock and molasses. Bring the mixture to the boil, then turn the heat down to a simmer, cover the pan with a lid (but slightly ajar) and leave to cook for 40 minutes. Stir in the chocolate, season with salt and pepper and serve piping hot with steamed brown rice and a variety of toppings, if you like.

This dish also tastes great the next day, so it’s a good one to make in advance if you have people over. I also freeze mine in individual portions ready to thaw and reheat another time.

Turkey

White turkey meat is one of the leanest sources of animal protein out there. Protein is used in every cell in our bodies. It is used to help build and repair tissues, to make enzymes and hormones, and is the building block of bones, muscles, cartilage, skin and blood.

If you’re hosting a friendsgiving this weekend, make sure you check out our Thanksgiving Recipe Round-Up!

Beauty Foods by Caroline Artiss is available here.

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This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, tomato, Thanksgiving, quick, beauty, 2016, turkey