Cook and Clean with Kate

Turkey Chilli

Serves 4

Turkey mince is naturally low in fat and so is ideal to eat when detoxing.

Although a chilli can be put together and cooked for just half an hour, I personally think it’s much more flavoursome if it’s cooked slowly over a longer length of time. You can make this dish up to 24 hours in advance (leave to cool and place in the fridge until you are ready to oven cook it) and any leftovers can be frozen.

Leave the kidney beans out if you are following the detox.

Perfect served with cauliflower rice.

What you need

2 tbsp coconut oil
500g pack extra lean, turkey mince
1 large onion, finely chopped
1-2 cloves garlic, finely chopped
2 red or green chillies, deseeded and finely chopped
1 green pepper, finely chopped
1 yellow pepper, finely chopped
400g tin chopped tomatoes
300 ml chicken stock
400g tin red kidney beans, drained
Salt and pepper

Spices
2 tsp ground coriander
2½ tsp ground cumin
1 tsp paprika
1 tsp smoked paprika
1 tbsp hot chilli powder (or more depending on taste)

What you do

Preheat the oven to 160 °C.

In a large, ovenproof casserole dish, heat one tablespoon of the coconut oil and fry the mince to seal the meat. Place to one side.

Heat the remaining oil and gently fry the onion for between five and seven minutes until softened. Add the garlic, fresh chillies, peppers and if needed a drop of water. Season well and fry for a further couple of minutes.

Add the spices and stir well.

Add the meat to the pan ensuring that the meat is broken up into little pieces.

Add the tinned tomatoes, half the stock, red kidney beans and seasoning.

Allow the chilli to come up to boiling point before transferring the dish to the pre-heated oven.

Cook for a further 50 minutes, stirring halfway and adding more stock or water if needed.

Once the cooking time is up, check that the chilli has the consistency you like. If it’s a little too wet, then pop it back into the oven without the lid for a further 15-20 minutes.

Serve with the coriander sprinkled over the top.

To serve, choose any of the following:

2 tbsp fresh coriander, finely chopped