[ RECIPE ] Chilli con Carne

There’s nothing better than coming home to a nice warm bowl of delicious chilli at the end of a hard-working day, which was exactly what I got to experience on Thursday evening thanks to a lot of effort courtesy of my girlfriend.

Before we met I had always assumed the only form of mince out there was Beef however she introduced Turkey Breast mince to me which is much leaner therefore less fatty, perfect for staying on top of your fitness goals.

This recipe has been adapted from Gordon’s Ramsay’s F Word Recipe and after searching (and trying!) many different chilli recipes out, this is definitely our favourite. Enjoy!

 

Olive Oil
1 x Large Onion (diced)
2 x Garlic Cloves (finely sliced)
1/2 x Red Chilli (deseeded & finely chopped)
2 x Thyme Sprigs (leaves removed)
400g x Turkey Breast Mince
1 tsp x Dried Oregano
2 tsp x Paprika
1 1/2 tsp x Ground Cumin
3 x Ripe Salad Tomatoes (chopped)

400g x Tin Chopped Tomatoes
2 tbsp x Tomato Puree
400g x Tin Kidney Beans (drained & rinsed)
200ml x Chicken Stock
1/2 x Cinnamon Stick
1 x Bay Leaf
1/2 tsp x Sugar
Small Bunch x Fresh Coriander Leaves
Salt & Freshly Ground Pepper

Serve With:  Wholegrain Rice, Fresh Salsa, Sour Cream (optional)

 

1. Fry the onion over a medium heat with some olive oil until softened. Add the garlic, chilli & thyme leaves and fry for a further 2-3 minutes. Season the turkey mince and add it to the pan. Break down with the back of a spoon and fry until brown.

2. Add the cumin, paprika and oregano and stir well for a further few minutes. Add the tomatoes (tinned and fresh), tomato puree and chicken stock. Add the cinnamon stick and bay leaf and bring to the boil, then simmer on a low-heat for approximately 15 minutes.

3. Add the kidney beans and cook for a further 10 minutes, along with the coriander leaves, sugar and seasoning.