I would never have thought to use turkey mince for, well, anything until a few months ago. But it’s my new discovery as an all-round healthy, low fat ingredient and the kids really haven’t noticed any difference between this and beef. The boys also love the other healthy protein in this dish – kidney beans, while I was the kind of fussy child who picked all the beans out and hid them under my plate.
Simmering slowly with ground chilli, sweet peppers, and a tomato based sauce produces a decent family meal, and while it may not have the spicy kick or authenticity of some more labour-intensive chilli recipes, it’s a perfect mellow, mid-week supper. Serve it up with some basmati rice to get your carbs, and dollop of guacamole.
Ingredients:
- 500g turkey mince
- 600ml beef stock
- About a third of a 680g jar of passata with onions and garlic
- One onion, peeled and chopped
- One red and one yellow pepper, deseeded and chopped
- One 410g tin of kidney beans, drained and rinsed
- 1-2 teaspoons of chilli powder
- Brown or white basmati rice, to serve
- Guacamole, to serve
- 1 tablespoon of rapeseed oil, for frying
Method:
- Heat the oil in a large pan and saute the onions and chilli powder
- Add the turkey mince and cook for around 10 minutes, until properly cooked through
- Add the passata and stir in to coat all the meat
- Add the stock, the peppers and the kidney beans, and bring to the boil
- Simmer for an hour if you have time – although it will be ready in 30 mins if you’re in a rush
- Serve with basmati rice and guacamole, and a green salad
Carb-count:
36g per portion (based on 125g of cooked basmati rice, along with the kidney beans)
