This has been a favourite weeknight dinner recipe lately. It is very easy and quick to prepare and it’s perfect for those days when you just crave for some good comfort food. And since it was Cinco de Mayo yesterday, a Mexican-style recipe is very appropriate!
As you can guess, this simple dish can be prepared using one frying pan/skillet from start to finish. It must be ovenproof though. In fact, you’ll start cooking the chilli on the hob. The last step will involve some baking time in the oven.
So, if you do not have an ovenproof frying pan/skillet, you can start cooking the chilli in a regular pan and then transfer it into an ovenproof dish for the final step.
I chose minced turkey meat for this recipe as it offers a slightly lighter and healthier version of the classic chilli con carne. However, feel free to use minced beef or chicken if you prefer. I often prepare a vegetarian version where I use sweet potatoes and mushrooms. The cooking times are exactly the same (with the exclusion of the beef version, where I suggest at least a 50 min cooking time on the hob).
One Skillet Turkey Chilli with Cheesy Nachos
Preheat oven at 200C.
Heat the olive oil in a frying pan and add the onion, roughly chopped. Cook for 5 minutes on medium-high heat. Add the minced turkey and cook until the meat is brown. Add the salt, paprika and cumin and combine well. Stir in the tomato puree and measured water, cover with a lid and cook for 20 minutes on low-medium heat. Combine in the kidney beans and cook for a further 5 minutes.
If you have not used an ovenproof frying pan/skillet, transfer the chilli into an ovenproof tray. Add the nachos on top, pressing them gently into the chilli. Evenly sprinkle the grated cheese. Transfer to the oven and bake 10 minutes, until the cheese is melted.
Serve topped with avocado and parsley, and squeeze some lime juice on the meat before eating. You can also accompany this dish with yogurt or sauer cream.