Recipe: Turkey/Soya/Quorn Chilli with Tortilla Crust and Avocado Salsa

Turkey/Soya/Quorn Chilli with Tortilla Crust and Avocado Salsa

Made this recipe for tea last night and it was very yummy. We usually have salad on a Monday in the spring and summer, but it was so wet and horrible, I did this instead.

It should feed four, but I can attest to the fact that one person can eat enough of it for 3 because I watched my lovely husband, Rob, do just that last night. He had missed lunch. I used Turkey mince, but this is the kind of recipe where the meat is just a carrier for flavour, so it will work just as well with soya mince or Quorn mince.

Adding more beans (haricot or cannellini beans would work well with the kidney beans) would also cheaply bulk it out for more people or for those with an appetite like Rob had last night :).

Gluten Free

• This is also gluten free if you can get/make pure corn tortillas - I could only get corn and wheat tortillas in my supermarket, but pure corn ones are available online. 
• Also, if using soya mince and going for gluten free, check it, because sometimes they add wheat flour.

This is based off of this recipe (Turkey Tortilla Pie from Good Food), but I've changed a few things (of course I did ;)), hence this is my version.

Feeds 4, Time 30-40 mins

Ingredients

Chilli

• 1 tbsp oil (use your fav - it's for frying)
• 2 red onions (you could use white onions if you like, I just prefer the sweeter red ones)
• 1 large red pepper (I used a roasted/skinned one from a jar)
• 1.5 tsp ground cumin
• 450g mince (turkey/soya/quorn)
• 1 tbsp chipoltle paste (this makes it a decently warn chilli but not mouth on fire stuff, if you prefer it milder, reduce the amount)
• 500g passata
• 400g kidney beans (1 can)
• 200g sweetcorn (1 can)
• 2 corn tortillas (you can use wheat if it's all you can get, but the corn ones add a nice sweetness and allow for a gluten free meal if they are pure corn)
• sprinkling of grated cheedar cheese

Salsa

• 1 large rip avocado
• juice 1/2 lime
• dried garlic to taste (either granules or a garlic grinder)

To serve (optional)

• soured cream

Equipment

• flame proof casserole dish
  or large frying pan + casserole dish
• small bowl

Method

1. Finely chop the onions.
2. Add the oil to either your flame proof casserole or the frying pan and put on a low heat on the hob.
3. Add the onions and cover - allow to sweat down until soft. This can take up to 10 mins - the onions should be translucent when done.
4. Dice the red pepper and add to the pan.
5. Add the mince and stir thoroughly.
6. Cook for 5 mins or so until the mince is browned - the time will vary depending on what mince you are using, so use your own judgement.
7. Stir in the chipotle.
8. Add the passata, then rinse out the can/box with a little water and add that as well.
9. Bring to a boil and simmer for 5 mins or so.
10. Add the kidney beans and the sweetcorn and cook until the chilli is thick and viscous, not watery.
11. While the chilli is cooking, dice the avocado into small cubes.
12. Place in a small bowl and squeeze over the half a lime.
13. Sprinkle with the dried garlic to your own taste and mix.
14. If you were cooking in a frying pan, once it is done transfer the chilli to your casserole dish.
15. Put the grill on full power.
16. Cut the corn tortillas into 8 triangles each.
17. Place the tortilla triangles all over the top of the chilli like a lid.
18. Sprinkle lightly with cheese.
19. Place under the grill until the cheese melts and the edges of the tortilla's crisp up.
20. Serve in bowls with the salsa sprinkled over the top and a dollop of soured cream if that is your thing.

This is a very tasty, hearty meal and it definitely going in my regular use folder.