Spicy Turkey Hotpot
A combo of fajitas and hotpot, this Spicy Turkey Hotpot is a really easy, filling and tasty dinner.
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NutritionPer Serving
- Calories437
- Carbs46g
- Protein45g
- Fat5.1g
- Saturates2g
- Sugars15g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Our Spicy Turkey Hotpot has all of the flavours of fajitas in the form of a traditional hotpot and is the ultimate comforting dish.
Turkey is often quite an overlooked meat for most of the year, which is a shame because it’s a cheap and versatile ingredient that tastes fantastic. It’s fantastic in dishes like this Spicy Turkey Hotpot and is a great alternative to chicken.
We’d say that the spice level of this dish is ‘medium’, but you can definitely adjust the level of heat to suit your preference. Use less fajita seasoning if you like it mild, or add some extra chilli or cayenne pepper to turn up the spice.
Our Spicy Turkey Hotpot is super easy to adapt, so if you’re not a fan of any of the ingredients then you can easily swap them out. If you don’t like courgettes then you can simply use mushrooms instead, or swap the black beans out for sweetcorn if you’d prefer for a delicious alternative.
What diets is this Spicy Turkey Hotpot suitable for?
This Spicy Turkey Hotpot is suitable for gluten free diets as long as you use gluten free alternatives to the following ingredient:
- Stock cube
You can also make it suitable for dairy free diets by using a dairy free alternative to the following:
- Mature Cheddar cheese
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Spicy Turkey Hotpot?
No, this recipe is super simple and doesn’t require any complicated ingredients.
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You can use a knife to slice your potatoes for the topping of this hotpot, but if you’d prefer then you could also use a mandoline instead to get really consistent, thin slices.
You’ll also need an ovenproof dish to bake it in. Any dish will do, but one like this is ideal.
How many calories are in this Spicy Turkey Hotpot?
There are 437 calories per portion in this Spicy Turkey Hotpot, which means it falls into our Weekly Indulgence category.
This Spicy Turkey Hotpot is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 190ºC.
Step 2
Spray a large frying pan with low calorie cooking spray and fry the turkey, onion and peppers over a medium heat for 7-8 minutes, until the turkey is opaque, and the onions have softened.
Step 3
Add the garlic and spices to the pan, and continue cooking for another 2 minutes, allowing the spices to become fragrant.
Step 4
Stir in the tomatoes and stock and add the courgette. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Step 5
While the turkey is cooking, place the potato slices in a saucepan, just cover with cold salted water and then bring to a boil. Cook for 4 minutes then drain and allow to cool just enough to be able to handle them.
Step 6
After 10 minutes, stir the beans and coriander into the turkey and pour it into a deep oven proof dish.
Step 7
Arrange the par cooked potatoes on top, spray with low calorie cooking spray and season with a little salt and freshly ground black pepper if you wish.
Step 8
Cook in the oven for 20 mins, then remove and sprinkle the top with the grated cheese.
Step 9
Bake for another 10 minutes until the potatoes are crisp around the edges and the cheese is melted and golden.
What could I serve with this Spicy Turkey Hotpot?
We love this Spicy Turkey Hotpot served with a fresh, mixed salad or any of the following:
How do you know when this Spicy Turkey Hotpot is cooked?
You’ll need to bake your Spicy Turkey Hotpot for around 30 minutes or until the potatoes are crispy and the cheese has melted and turned golden.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Spicy Turkey Hotpot in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Spicy Turkey Hotpot in the fridge for approximately 3 days or so.
Can I freeze this Spicy Turkey Hotpot?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Spicy Turkey Hotpot?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.
If you’d prefer, you can also reheat this Spicy Turkey Hotpot by putting it in an ovenproof dish and reheating in a moderate oven for around 15-20 minutes or until piping hot throughout – you may need to cover the top with some foil to stop it from burning.
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Spicy Turkey Hotpot
A combo of fajitas and hotpot, this Spicy Turkey Hotpot is a really easy, filling and tasty dinner.
-
Prep Time
15 MINS
-
Cook Time
50 MINS
- KCals 437
- Carbs 46G
Instructions
- Preheat the oven to 190ºC.
- Spray a large frying pan with low calorie cooking spray and fry the turkey, onion and peppers over a medium heat for 7-8 minutes, until the turkey is opaque, and the onions have softened.
- Add the garlic and spices to the pan, and continue cooking for another 2 minutes, allowing the spices to become fragrant.
- Stir in the tomatoes and stock and add the courgette. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- While the turkey is cooking, place the potato slices in a saucepan, just cover with cold salted water and then bring to a boil. Cook for 4 minutes then drain and allow to cool just enough to be able to handle them.
- After 10 minutes, stir the beans and coriander into the turkey and pour it into a deep oven proof dish.
- Arrange the par cooked potatoes on top, spray with low calorie cooking spray and season with a little salt and freshly ground black pepper if you wish.
- Cook in the oven for 20 mins, then remove and sprinkle the top with the grated cheese.
- Bake for another 10 minutes until the potatoes are crisp around the edges and the cheese is melted and golden.
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Recipe notes
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4 comments
See what others have to say
Valerie ScottTuesday 27th September 2022
Could you use chicken instead of Turkey? I really dislike the stuff!!
HollyWednesday 28th September 2022
Hey Valerie, yes you can swap the turkey for chicken, hope that helps!
JennyMonday 30th May 2022
What could I replace the black beans with please.
SharonTuesday 31st May 2022
Hi Jenny, you could replace the tinned black beans with other tinned beans such as kidney beans or cannellini beans.An alternative to beans could be tinned sweetcorn. Hope you enjoy the recipe!
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