In a lot of homes
Turkey is like the estranged family member that only shows their face at the
dinner table for Christmas, putting the festive seasons aside its lack of
popularity makes it one of the most inexpensive natural low fat sources of
protein you can buy in the supermarket for the rest of the year.
Here’s the recipe
for my veggie loaded turkey chilli that makes a regular appearance on our
dinner table! (Approx 250 calories a serving) I promise you the home cooked
comfort fuzzy feeling in your tummy without the added inches to your waistline!
Ingredients:
400g Turkey breast
mince
3 cloves of crushed
garlic
1 whole red chilli
finely sliced
1 teaspoon of
ground cumin
1 teaspoon of
smoked paprika
2 tablespoons of
mild chilli powder
1 courgette diced
1 red onion finely
sliced
4 medium mushrooms
peeled and chopped (I usually buy a bag of pre chopped mushrooms for £1 in
Tesco’s, use half in the chilli and the remaining half with breakfast the next
morning)
1 Tin of chopped
tomatoes (with or without herbs)
½ Tin of kidney
beans
A generous table
spoon or 2 of tomato puree (helps thicken up the sauce)
1 beef oxo cube –
crushed (optional)
A tablespoon of oil
for cooking, I mostly use either coconut oil or garlic olive oil
If you like it
Super-Hot (I tend not too because my other half accuses me of trying to ‘blow
his face off’) add extra chilli flakes.
A small handful of
fresh coriander
Method:
There’s a few
different ways of doing chilli, You could brown the onions and bang it all in
the slow cooker (I recommend you use thigh mince for slow cooking as it stands
less chance of drying out) or if you have the afternoon at your leisure you
could start it on the hob and then pop it in the oven for a couple of hours on
a low heat (if you fancy a little treat pop some mature cheddar on the top
before putting it in the oven.)
The majority of the
time that I cook it I tend to make it on the hob but will make it the night
before I want to eat it so the flavors have chance to infuse as it rests.
So, put a frying
pan on the heat with your selected oil, diced onions, ground cumin and crushed
garlic and lightly fry for 3-5 minutes until the onions are softening, add in
your mushrooms & courgette for a minute or 2 and then add in your ground
turkey, oxo cube and remaining spices. Once the turkey is starting to darken
add in your chopped tomatoes, tomato puree, kidney beans & coriander give
it a good mix, bring to the boil and then let simmer, covered for 25 minutes. I
then let it cool for a couple of hours before popping into the fridge for
dinner the next day.
Heating turkey
chilli is really easy you can do it on the hob for 5-7 minutes, or put it in a
microwaveable steam pot and zap it for 5 minutes.
This recipe serves
4 people, most of the time I make it for just Dan and I and have the leftovers
for lunch the next day.
Best served with
steamed brown rice but if you’re having a no/low carb day it tastes great
poured over some steamed broccoli!
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