The basic recipe for this was found on Clean Eating but we served it with a green salad in mini tacos, and as usual, tinkered with some of the ingredients.
I don’t know how much this actually fits with what I think of as chilli carne, and it definitely wasn’t too spicy – in fact it’d probably be just as nice over some spaghetti as it was inside a taco. Incidentally, we added some tabasco sauce into our invidividual tacos so if you like it spicy, I’d probably double the amount of tabasco in the recipe below and/or add in a couple of extra chillies!
The recipe also calls for courgette however I think you could quite happily leave it off and either add in some extra of another ingredient, or perhaps add some fresh tomatoes. Anyway, I’ve included it below because when I made it, I included it. Also, you probably don’t need all the paprika, I was super eager to use it as we’ve somehow managed to accumulate 6 different jars of the stuff!
3 cloves garlic
400g turkey mince
3 tsp ground cumin
6 drops tabasco
1/2 tsp pimenton dulce (sweet paprika)
1/2 tsp pimenton ahumado (smoked paprika)
1/2 tsp dried oregano
300ml beef stock
400g tinned chopped tomatoes
400g kidney beans
100g tinned or frozen sweetcorn
- Dice the onion and finely chop or crush the garlic.
- Add the onion to a large saucepan and fry gently for about 5 minutes to soften. Then add the turkey mince and garlic, and continue to cook over a low heat, breaking up the turkey to make sure it cooks evenly and is no longer pink. While it’s cooking, chop the courgette and prepare the beef stock.
- When the tukey is no longer pink, add the courgette and stir to combine. Cook for a couple of minutes, then add the spices, season to taste and add the stock and bring to the boil.
- Once bubbling, reduce the heat to low and let the chilli simmer for 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan. At this point, prepare (or plan to prepare) your sides – whether these are rice, tacos, salad, cauliflour rice, couscous… whatever takes your fancy!
- After it’s cooked for 20 minutes, add in the kidney beans and sweetcorn, and stir through to heat – the plate up and tuck in!