[RECIPE] Lean Turkey Mince Chilli Lunch

In the winter months you’ll try anything to stay warm. Let’s be honest reaching for a celery stick to ‘warm those cockles’ just isn’t going to happen. You need some comfort food in you, food that is going to make you feel good inside but without being packed full of ‘the bad stuff’.

Give my ‘Lean Turkey Mince Chilli Lunch’ a try – it’s delicious, heartening and won’t pile on the pounds.

Ingredients:

  • 750g Lean Turkey Mince
  • 400g Chopped Tomatoes (canned or homemade)
  • 1 Red Onion (chopped finely)
  • 2 Garlic cloves (chopped finely)
  • 400g Red Kidney Beans (drained)
  • 250g Pinto Beans (drained)
  • Chilli Seasoning Packet
  • 1/4 pt Cold Water
  • Salt & Pepper
  • Olive Oil
  • 6 Sweet Potatoes
  • 1 Medium Red Cabbage

Method:

1.) Preheat the oven to 200 degrees and pour 5 tablespoons of olive oil on a baking tray into the oven (to heat).

2.) Add a tablespoon of olive oil to your saucepan and let that heat up for 2 minutes, add the chopped onions and slowly fry until soft and lightly browned.

2.) Once the onions are soft add in the minced turkey, salt & pepper, and fry until all the ‘pink’ mince has turned to a darker colour (it won’t go as brown as beef – be aware).

3.) Add in the chopped garlic cloves, drained red kidney beans & pinto beans – mix until combined.

4.) Scatter over a whole packet of chilli seasoning and pour over the cold water, mix all together and add the chopped tomatoes. Bring the chilli to the boil, and reduce the temperature to a simmer – add the lid and leave to cook.

5.) Cut the sweet potato into medium-sized chunks (keeping the skin on or peeling them, your preference). Remove the hot oiled baking tray from the oven and place the potatoes, toss them in the oil and season with salt & pepper – and flavourings of your choice.

6.) Whilst the chilli and potatoes cook thinly chop the red cabbage and steam in a microwave (large bowl, drop or two of water – covering tightly with cling film and microwave for 6-10 minutes).

7.) Prepare your containers in a row (for easy of filling) – use either 5 or 7 depending on portion control.

8.) After 30-40 minutes in the oven the potatoes will be golden brown and cooked, along with the chilli. Remove all from their heat source and leave to cool for 20 minutes.

9.) Dish everything out evenly across your containers and leave for a further 10-15 minutes to completely cool, before placing the lids on and stacking in your freezer, until ready to fully re-heat in the microwave and enjoy.


Macros (based on a 7 portion size)*:

  • Calories = 347
  • Protein = 29.4g
  • Carbs = 39.4g*
    • Sugars = 12.1g
  • Fats = 7.7g

*To reduce your carbs per portion limit the amount of sweet potatoes you make to 3-4. Always remember it is the calories you really need to be watching not the carbs.

**The recipe outlined above has been recommend as part of a 1,500 a day calorie & macro goal.  For more advice on your particular needs and how you could adapt the recipe to your own goal – get in touch.