Turkey Chilli (LF)

Turkey Chilli (LF)

 

Ingredients - chilli

  • 1 tbsp olive oil or coconut oil

  • 1 shallot, peeled and chopped

  • 1garlic clove, peeled and minced, optional

  • 250g turkey breast mince

  • 200ml fresh stock or Bouillon powder (gluten gree)

  • 1 tbsp tomato purée

  • 1/2 can chopped tomatoes

  • small handful of fresh coriander leaves, chopped

  • 1/2 can kidney beans (optional, depending on tolerance)

  • 100g sweetcorn

  • 1/2 packet (125g)  of pre-cooked rice

 

  • Ingredients - Spice Mix

  • 1 tsp cumin

  • 1 tsp chipotle flakes (or 1 tsp smoked paprika)

  • ½ tsp dried oregano

  • 1 tsp cacao powder

 

  • Ingredients - Toppings

  • Fresh coriander leaves for sprinkling

  • 1/2 avocado, chopped

  • small cubes of mango and red onion

  • 1-2 tbsp Alpro Greek yoghurt per person

  • Chili flakes, fresh chopped chilli or smoked paprika, to taste

 

 

Method

1.    In a deep frying pan, gently melt the oil on a medium heat and then fry off the shallots until they are lightly browned.

2.    Add in the turkey mince and brown it lightly.

3.    Add the garlic, give it a good stir and cook for approximately 8 minutes.

4.    Stir in the spice mix and cook for another 4 minutes

5.    Add in the tomato puree, chopped tomatoes and stock. Stir and simmer covered for a minimum of 30 mins (preferably 1 hour or longer in the slow cooker). Check halfway through, giving in a good stir.

6.    Add in the beans, and mix then cook uncovered for 30 minutes.

7.    In the last five minutes tip in the sweet corn, if having and cooked rice to ensure it heats through.

8.    Serve, season and add preferred toppings to taste, enjoy!

Leftovers (300g) can be served cold in lettuce wraps