There’s a great shortcut to making this mild chili. Instead of frying onions and garlic, I used sofrito – easily found in the supermarket (Iberia brand – 100% natural). Sofrito is the equivalent to the onion, carrots, celery base used in many soups and stews in the UK and US and is used in South American, Mexican, Cuban cuisine. It is a mix of onions, red peppers, cilantro, leeks, garlic and tomatoes and is quite gentle in taste so I added some red pepper flakes too.
Chopped cilantro and avocado are used for garnish. It can be eaten in a bowl by itself or you could pad it out with rice, rice noodles or quinoa.
1 tbsp. olive oil
3 tbsp. sofrito
1 pound of ground turkey
1 can of cannellini beans
1 cup of chicken broth
A good pinch off red pepper flakes
2 tbsp. cilantro – finely chopped
1/2 an avocado – diced
Heat the oil in a frying pan and when hot spoon in the sofrito and cook for a few minutes before adding the turkey.
Brown the turkey before tipping in the beans.
Moisten with the chicken broth and sprinkle in the red pepper flakes. Stir well, bring to a boil then turn down the heat and simmer for 20 minutes.
Garnish with cilantro and diced avocado.