Cooking Time: 45 minutes

Turkey Chilli with Cauliflower Rice

Turkey Chilli with Cauliflower Rice

Servings: 4

A lower-calorie alternative.

Ingredients:

  • 1 tsp vegetable oil
  • 1 red onion, finely chopped
  • 1 large red pepper, diced
  • 2 celery sticks, diced
  • 4 garlic cloves, finely chopped
  • 500g turkey mince
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tbsp chipotle paste
  • 400g can chopped tomatoes
  • 400g can kidney beans, pinto beans or black-eyed peas, drained and rinsed
  • 15g dark chocolate
  • coriander leaves, lime wedges and low-fat crème fraîche, to serve

For The Cauliflower Rice:

  • 1 cauliflower, broken into florets
  • 1 tsp cumin seeds
  • small bunch fresh coriander, chopped

Method:

  1. Heat the oil in a large pan, add the onion, pepper and celery. Cook over a low heat for 5 mins, until the veg are starting to soften, then add the garlic and the turkey mince.
  2. Increase the heat and cook, stirring to break up any clumps of turkey mince until the turkey has browned all over.
  3. Add the oregano, bay leaves, cumin, allspice and chipotle paste. Stir until all the turkey mince is coated with the paste, then add the chopped tomatoes and 250ml water. Add the drained beans and season with salt and pepper.
  4. Bring to the boil, cover the pan, reduce the heat and simmer over a low heat for 25 mins, until the sauce has thickened, adding a little more water towards the end if needed. Add the chocolate and cook for a further 5 mins.
  5. To serve, spoon the chilli onto 4 serving plates, sprinkle with coriander leaves and add and a dessertspoon of crème fraîche to each serving. Garnish with
  6. a wedge of lime.
  7. For the cauliflower rice, tip the cauliflower into a food processor and blitz to the texture of large breadcrumbs. Heat a non-stick frying pan over a medium heat. Add the cumin seeds and dry-fry until they give off a spicy aroma.
  8. Coat the bottom of the pan with water - about 100ml should do it. Evenly spread the cauliflower crumbs over the frying pan and season with salt and pepper.
  9. Cook over a medium heat for 5 mins, stirring until the water has evaporated and the cauliflower is quite dry. Remove from the heat and stir in the coriander. Fork the cauliflower over and it will 'fluff up'.

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