Lean turkey chilli and cauliflower rice
Dean Edwards brings us a yummy dinner that's less than 500 calories in the form of his super lean turkey chilli with cauliflower rice.
Serves 4
Ingredients
500g lean turkey mince2 tsp coconut oil (for frying)1 large onion, finely diced2 green peppers, deseeded and finely diced4 cloves garlic, crushed1 x 500g carton tomato passata1 tbsp tomato puree1 x 400g tin red kidney beans drained200ml chicken stock1 stick cinnamon or 1 tsp ground cinnamon1 tsp ground cumin1 tsp dried oregano1-2 tsp chilli powder (or more to taste)Fresh coriander to garnish
For the cauliflower rice
1 small cauliflower, grated30ml water
Ingredients:
Brown the mince in a large hot pan with a dash of oil then set aside in a bowl. Drain off any excess fat then in the same pan, fry the onion, garlic and pepper for 3-4 minutes then add the cumin, cinnamon, chilli powder and oregano and cook for another minute.
Return the mince to the pan along with the passata, puree, kidney beans and stock. Cover and cook on a low to medium heat for 30-40 minutes. Season with salt and pepper.
For the cauliflower rice, grate the cauliflower into a microwaveable bowl add about 3-4 tbsp of water, cover tightly with cling film then microwave for around 3-4 minutes.
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