Cherry & Dennis Recipes
American Turkey Chilli with Beans and Corn
美式火雞肉紅腰豆粟米辣醬
Recipe overview
Minced turkey, red beans, corn and tomato simmer into a thick, gently spiced American chilli.
01
Ingredients
Main ingredients
- 600 g minced turkey
- 400 g red beans
- 200 g sweetcorn kernels
- 800 g canned chopped tomatoes
- 1 piece onion
- 1 piece bell pepper
Seasoning
- 1 tbsp cooking oil
- 3 clove garlic
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 piece chilli
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- pot
- lid
- wooden spoon
- ladle
- measuring cup
- measuring spoons
- serving bowl
03
Steps
Step 1
Prepare onion and pepper
Dice 1 onion and 1 pepper into 1 cm pieces, mince 3 garlic cloves, and finely slice 1 chilli; keep the chilli separate for controlled heat.
Step 2
Drain beans and corn
Drain and rinse 400 g beans and 200 g corn separately until the water runs clear, then shake off excess water so the chilli is not diluted.
Step 3
Soften the vegetables
Heat 1 tbsp oil over medium heat; cook the onion and pepper for 6 minutes, then add garlic and chilli for the final minute, until soft without scorching.
Step 4
Brown the turkey
Add 600 g minced turkey and cook over medium-high heat for 10 minutes, breaking it into small crumbles, until no pink meat remains and liquid has evaporated.
Step 5
Add cumin and paprika
Sprinkle in 2 tsp cumin and 1 tsp paprika; stir over medium heat for 1 minute until fragrant and evenly coating the turkey without burning.
Step 6
Add chopped tomatoes
Stir in all 800 g chopped tomatoes, scraping the base of the pot, and bring the mixture to a steady gentle simmer.
Step 7
Simmer the chilli base
Simmer uncovered over low heat for 15 minutes, stirring every 3 minutes, until the tomato base thickens and a spoon leaves a brief trail.
Step 8
Add the beans
Fold in the prepared 400 g beans and return the chilli to a gentle simmer; stir from the bottom so the beans stay whole.
Step 9
Add the corn
Add the prepared 200 g corn and simmer for 5 minutes until the kernels are hot and the chilli is thick, not watery.
Step 10
Season the chilli
Stir in 1 tsp salt and 1/2 tsp black pepper, taste a spoonful after it cools briefly, and adjust only if needed.
Step 11
Check turkey is cooked
Check several turkey crumbles from the centre: they must be opaque, firm and at least 75°C with no pink or translucent meat.
Step 12
Rest and serve
Remove from the heat and rest for 5 minutes so the sauce settles, then stir once and divide evenly among four bowls.
Common mistakes
- Adding the turkey before the vegetables soften leaves hard onion pieces trapped in the thick sauce.
- Leaving the turkey in large clumps can hide an undercooked centre even when the outside has browned.
- Using the beans with their canning liquid gives the chilli a metallic taste and unnecessary salt.
Tips
Add the fresh chilli last: remove a child-friendly portion first, then increase the heat in the remaining pot for adults.
Cool leftover chilli in a shallow container within two hours; refrigerate it separately from any fresh garnish.
