Accidental Awesome Turkey Chilli

Minus the crackers if you're doing the no processed foods thang....you can chuck extra veg into this chilli to make it as exciting as you like.
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So I was digging around in an empty fridge (been doing that far too much lately!) and thought I'd whip up a turkey and bean chilli. Minus the crackers if you're doing the no processed foods thang....you can chuck extra veg into this chilli to make it as exciting as you like.

About halfway through I realised I'd made a fatal error, I was missing almost all the ingredients that are supposed to give this baby it's flavour!  (A recent use-by-date cleanse has cleaned out my spice draw. Duh.)

A few years ago that would've completely freaked me out and we'd have ended up with turkey mince and Bisto gravy or something equally disgusting.

Being less than perfect in the kitchen made me feel like a failure and if I spent time and effort trying to make a dinner that ended up having to be ditched it pissed me off so badly I just stopped trying!  To be fair, most of my dinners had to be ditched.  I really was the worst cook you've ever met and I didn't deal with it well!

Anyway...these days I'm much more comfortable trying to figure this stuff out and being OK with food that looks ugly but tastes amazing. Or looks amazing but tastes OK. Or just gets me fed. Whatever.

At least I'm not eating shit and feeding it to my kids most of the time. Right?

Without further ado here's my version of the chilli that's not only freaking delicious (it's spicy as heck too, beware!) it's time efficient, nutritious and healthy with lots of protein, fibre and tastes great served with a side of steamed greens of your choice and a sliver of avocado.

I like to squeeze lime over mine too. I expect it would taste delish with chopped coriander to top it off, but I was out of that too.

INGREDIENTS (serves 4)

  • 500g Minced Turkey
  • 1 tbsp coconut oil (or olive, I used refined avoid coconut taste)
  • 1 large onion - diced
  • 3 garlic cloves - minced, or 3 tsps from a jar
  • 1 can organic (or not...) chopped tomatoes
  • 1 cup passata (you can switch this for a tablespoon of tomato paste and 1 cup chicken stock)
  • 1 can butterbeans, drained
  • 1 jalapeno or large green pepper, diced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper (or to taste)
  • 1 tsp of chilli powder/ or paprika if you want more mild
  • Splash of tabasco sauce
  • Salt and pepper to taste

NOTE: I was out of these spices, so I used cajun seasoning spices 1 tsp + 1 tsp cinnamon + 1sp cayenne red pepper + cumin, coriander and tabasco. It's taste pretty bloomin' good!  The cinnamon makes it a taste a bit softer and sweeter if you've messed it up  by putting in too much chilli and spice. Which is what I did.

HOW TO COOK:

1. Heat the oil, fry the onions garlic, pepper and turkey on a med high heat for about 5 minutes until the turkey is looking cooked all over.

2. Add the tomatoes, spices, passata and butterbeans (anything that isn't garnish) and bring the pan to the boil, then reduce the heat and simmer for about 10 minutes.

3. Serve with a side of avocado and lime wedges or for a lower fat version, with a cup of large steamed greens like broccoli.

Nutrition Info (from Myfitnesspal): Cal: 295, Carbs 16g, Fat 11g, Protein 30g, Sugar 4g


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