份量Serve: 4-6
| 材料 | INGREDIENTS |
| 橄欖油 | olive oil |
| 2個 紅洋蔥，去皮及切碎 | 2 red onions, peeled and roughly chopped |
| 1條 紅蘿蔔，去皮及切碎 | 1 carrot, peeled and roughly chopped |
| 1條大蔥，去皮及切碎 | 1 leek, trimmed and roughly chopped |
| 1個 紅椒，去籽及切碎 | 1 red pepper, deseeded and roughly chopped |
| 1個 黃椒，去籽及切碎 | 1 yellow pepper, deseeded and roughly chopped |
| 1條 新鮮紅辣椒，去籽及切幼 | 1 fresh red chilli, deseeded and finely chopped |
| 1條 新鮮青辣椒，去籽及切幼 | 1 fresh green chilli, deseeded and finely chopped |
| 1束 新鮮芫荽，去莖取葉 | 1 bunch fresh coriander, stalks finely chopped, leaves picked |
| 1茶匙 孜然粉 | 1 teaspoon ground cumin |
| 1茶匙 炭燒紅椒粉 | 1 heaped teaspoon smoked paprika |
| 1茶匙 蜂蜜(可不用) | 1 heaped teaspoon runny honey, optional |
| 3湯匙 白酒醋 (可不用) | 3 tablespoons white wine vinegar, optional |
| 600克 火雞肉，撕碎 | 600 g turkey, leftover, shredded |
| 海鹽 | sea salt |
| 現磨黑胡椒 | freshly ground black pepper |
| 3罐 400克切碎蕃茄 | 3 x 400 g tinned chopped tomatoes |
| 1罐 400克牛油豆或雞心豆，去水 | 400 g tinned butter beans or chickpeas, drained |
| 2個 青檸汁 | juice of 2 limes |
| 酸忌廉 (上碟用) | soured cream, to serve |
| 牛油果醬做法 | For the guacamole |
| 2個 熟牛油果，去皮及核 | 2 ripe avocados, peeled and destoned |
| 2個 蕃茄，對切 | 2 tomatoes, halved |
| 1/4個 洋蔥，去皮 | ¼ red onion, peeled |
| 1/2瓣 蒜，去皮 | ½ clove garlic, peeled |
| 1條 新鮮青辣椒，去籽 | 1 fresh green chilli, deseeded |
| 1束 鮮芫荽 | 1 bunch fresh coriander |
| 1個 青檸 | 1 lime |
More about this recipe: http://www.jamieoliver.com/recipes/turkey-recipes/turkey-con-chilli做法 Method
1. 預熱焗爐至攝氏180度/華氏350度/煤氣4度
Preheat the oven to 180ºC/350ºF/gas 4.
2. 置生鐵鍋於中火上，燒熱橄欖油
Heat a few lugs of olive oil in a large casserole-type pan on a medium heat.
3. 加入洋蔥，紅蘿蔔，大蔥，青紅椒和辣椒，炒大約5分鐘
Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
4. 加入芫荽莖，孜然粉，再煮10分鐘至所有蔬菜熟透
Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious.
5. 蜂蜜和白酒醋能帶出蔬菜的天然甜味和光澤，可於此時加上
Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
6. 與此同時，把火雞肉去骨略切，於蔬菜上加少許鹽及胡椒，再加上火雞肉，離火
While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
7. 加入罐頭蕃茄和牛油豆或雞心豆，拌勻。放入焗爐焗2小時。1小時後查看水份是否足夠，如水份不足可加入少量水
Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
8. 此時可準備牛油果醬，將1個牛油果，蕃茄，洋蔥，辣椒和芫荽放入攪拌機
While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and coriander.
9. 於碗中用叉把1個牛油壓爛，加入攪拌機已攪勻之材料，隨個人口味加入鹽及青檸汁
Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together.
10. 從焗爐取出辣豆醬，刮出鍋邊已乾醬汁放回辣豆醬內以增添風味
Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour.
11. 搾入青檸汁及拌入芫荽葉。試味後以飯或墨西哥栗米薄餅及上1勺酸忌廉伴食
Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top.
12. 隨個人喜好灑上剩餘芫荽葉和新鮮辣椒並享用
Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy then get everyone to tuck in.
More about this recipe:http://www.jamieoliver.com/recipes/turkey-recipes/turkey-con-chilli
Special thanks on translation: Ms Ida Lam
