Wednesday, 25 March 2015

Turkey Chilli



When I have my heart set on something, I just have to make it no matter what.   One of my biggest cravings is chilli, there is just something about the smokey spices, the soft meat and the beans that just scream out 'EAT ME!'  Chilli for me is one of those meals that can brighten up my day if I eat an amazing version, or can do completely the opposite if I have a bad one.    More often than not, I try and make sure I have a can of kidney beans in the cupboards, on hand so that I can make chilli in some form when the craving hits - and this my friends is my latest recipe.   A lot of people have reservations about turkey, they find it too dry or too bland.  I totally disagree, not only is it a versatile meat, its often a lot cheaper than chicken so I tend to buy it and cooked well, can give you something fantastic. 


The turkey works so well in this recipe, as it takes on the flavours, the mince stays soft and if you are like me, a little while go a long long way! 


Calories: 248  •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 5PP • WeightWatchers Filling & Healthy Values: Free

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes on stove/ 5 Hours in Slow Cooker
Serves 4 (without accompaniments)
You Will Need:
500g Turkey Breast Mince
1 Green Pepper Diced
1 Onion Diced
2 Cloves Garlic Diced
1 Tbs Spice Mix 
1 Can Chopped Tomatoes
1 215g Can Kidney Beans in Water Drained
2 Tsps Oil 

Method: 
Heat the oil in a frying pan, and gently saute the onion, garlic and peppers
Brown the mince, add the spices and water - let the water cook the spices out for a minute or two. 
Add the chopped tomatoes, tomato puree and kidney beans and simmer on a low to medium heat for 15 minutes 
If using a slow cooker, simply pop all the ingredients in and cook for 5 hours
Serve with rice, tortillas, jacket potatoes, or like me with some crunchy iceberg lettuce, 10% reduced fat cheese and 0% Greek Yoghurt
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