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Cactus Chili

Cactus Chili is a traditional American recipe for a classic chili of beans and sweetcorn in a spicy tomato base that includes turkey and diced cactus in the recipe. The full recipe is presented here and I hope you enjoy this classic American version of: Cactus Chili.

prep time

20 minutes

cook time

240 minutes

Total Time:

260 minutes

Serves:

8

Rating:

Tags : Spice RecipesBean RecipesUSA Recipes

Not a common chili variant, but a delicious one. This is made with sweetcorn and diced cactus pads in addition to the usual chili ingredients. I made this in South Africa, where an edible relative of prickly pear (nopales) cactus was introduced and has become a noxious weed. The main problem with the cactus pads is that they need to be peeled to remove the spines and reveal the edible flesh inside. I did this with a really thick glove over my non-dominant hand. Then I cut all the way around the cactus pad to remove the sides. Then I sliced off the skin on both sides before dicing the pads.

Ingredients:

900g minced turkey
1 large onion, chopped
1.5kg tinned diced tomatoes
2 x 400g tins black beans, drained
2 x 400g tins sweetcorn, drained
800g diced nopales (prepared as above) [if available, you can use tinned]
225g tin tomato purée
3 tbsp chilli powder
2 tbsp white sugar
1 chipotle chilli, chopped (or green jalapeño)
2 tsp garlic powder
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper

Method:

Place a heavy-based frying pan or skillet over medium heat. Once hot add the turkey and fry, stirring and breaking up any large clumps of meat until nicely browned (about 8 minutes). Drain off any excess liquid (reserve this) then transfer the meat to your slow cooker. Add about 3 tbsp of the reserved liquid back to the pan and use to fry the onion for about 6 minutes until soft and beginning to brown. Using a slotted spoon transfer the onions to your slow cooker.

Stir in the tomatoes, black beans, sweetcorn, diced cactus pads, tomato purée, chilli powder, sugar, chipotle chilli, chilli powder, garlic powder, salt and black pepper. Stir to combine then cook on low for about 4 hours until the liquid volume has reduced and the flavours have combined.

Like most chilis, this is even better if re-heated and served the following day.