The recipe I use for chilli is really versatile, and for the first time this week I used it to make a really tasty turkey chilli. Inspired by Slimming World, this recipe is syn free and really easy to throw together and cook.
I always make more than I need a freeze a few portions for an easy tea on another night. Alternatively, chill any leftovers well and reheat them the day after making it - it tastes even better on day two.
Tasty filling syn free turkey chilli
Serves 4-6 hungry people
One onion, diced
500g turkey mince (less than 3% fat)
Two x 400g tins of chopped tomatoes
Tblspn tomato puree (not pictured)
One vegetable stock cube
Tblspn ground cumin
Tblspn ground coriander
1/2 teaspn cinnamon
Splosh of Worcestershire sauce
Tblspn chilli flakes for a medium heat (not pictured)
400g tin kidney beans
400g tin chick peas
In a large saucepan, fry off the onion for 3-4 minutes until just starting to soften and then add the turkey mince. Cook it all off for another 3-4 minutes until the turkey is just cooked.
Stir in the tinned tomatoes and then add the tomato puree, crumbled stock cube, cumin, coriander, cinnamon, chilli flakes and Worcester sauce. Give it all a really good stir, cover and leave to simmer for 20 minutes, stirring occasionally.
After 20 minutes, it should be nicely cooked through with a slightly thicken tomato sauce. Turn off the heat. Rinse, drain and add the kidney beans and chickpeas to the chilli and stir through. Cover again and leave for a couple of minutes before serving.
Enjoy with a fresh crunchy salad and rice or jacket potato. Let me know how you get on if you make it!