Turkey Chilli con Mushrooms
A low fat, high protein alternative to the traditional Beef Chilli con Carne, oven baked or cooked on the hob you can prepare enough for one meal or able to freeze for later.
Ingredients.
Serves 4
600g Turkey mince
800g canned chopped tomatoes
8 chestnut mushrooms, quartered
Half a red onion, chopped
150g Kidney beans
1 tablespoon of extra virgin olive oil
1 packet of Chilli con Carne spice mix
125ml of boiling water
1 teaspoon of salt
4 tablespoons of low fat natural yoghurt
Method.
To Oven cook: Pre-heat the oven to 180C degrees
Place all ingredients in an ovenproof casserole dish, mix well and cover with the lid
Place into the oven and cook for 1 hour and ½ until the sauce has thickened up, ensuring you give the Chilli a stir every 30 minutes so that it doesn’t stick
Top each portion with a dollop of low fat natural yoghurt
On the Hob: Warm a little Rapeseed Oil in a large frying pan or Wok and place Turkey mince in and cook till lightly browned
Add the canned Tomatoes, Mushrooms, Kidney beans and Onions along with the spice mix and water
Bring the sauce to a simmer, cover and keep simmering for arond 15 mins to thicken, stirring occassionally
Taste and season accordingly
Serve with a dollop of low fat natural yoghurt