This is my most popular recipe with everyone I know, the twins often request it for their birthday dinner, friends always ask for the recipe (as it’s my go-to party food – especially at Halloween) and it’s so easy to make a big batch! I often double up and freeze loads of portions to last me a few weeks of lunches.
You can make it with lean beef mince but I prefer big portions to fill me up when I’m trying to maintain my weight so I use turkey mince as I can eat more for the same amount of calories as it has less fat (and extra protein)!
Because I use Oxo cubes and beef stock, it still tastes beefy and the kids can’t tell the difference! I occasionally like to make a chunky version with pieces of turkey breast chopped into it, either instead of or as well as the mince (e.g. if I can’t get enough mince on the day or they are out of turkey breast mince).
I also make a chunky version in the slow cooker, basically just chuck everything in with diced turkey breast and heat on low for 8 hours. (I never cook mince in the slow cooker as I don’t like the texture – it goes too mushy.)
Serves 8
270 Calories, 34g protein (not including the wine or rice)
These are nice big portions, about 330g of chilli so it’s very filling.
Ingredients:
1 Onion, chopped
1 Garlic Clove, crushed
1 Red Chilli, seeded & chopped
500g Turkey Thigh Mince
500g Turkey Breast Mince
1 Oxo Cube
2 tsp Ground Cumin
2 tsp Ground Coriander
3 tsp Paprika
1 can Black Beans
2 cans Kidney Beans, drained (we like a lot of beans in our chilli!)
(When I double up quantities I add different beans, usually one tin each of pinto and black-eyed beans).
2 cans Chopped Tomatoes
1 Beef ‘Stock Pot’
1/4 pint Red Wine (optional)
1 tsp Hot Pepper Sauce
1 Red Pepper, seeded & chopped
2 tsp Salt
Plain Boiled Rice, to serve
Fresh Coriander Leaves, chopped (to serve)
Zest & juice of 1 Lime, to serve (optional)
Method:
- Heat the oil in a large saucepan, add the onions, garlic and chillies. Cook gently for 5 minutes until soft.
- Add the mince and increase the heat to brown the meat, sprinkle over an oxo cube and then stir in the cumin, ground coriander and paprika and cook for another couple of minutes until aromatic.
- Add the tomatoes, beans, stock, red wine (if using), pepper sauce and red pepper.
- Bring to the boil and simmer for 15-20 minutes, stirring occasionally. Season to taste.
- Stir the lime zest through your rice. Serve the chilli over the rice and squeeze over the lime juice, sprinkle with the fresh coriander. Deeelish!
If I’m trying to lower my calorie intake I leave out the wine and serve it over a pile of broccoli (my favourite!) instead of rice. If not, I sometimes sprinkle on some grated cheddar cheese too 😉
