Chilli is such an easy meal to prepare as a batch cook, to feed a gang of friends or whip up on a cold evening after work in no time! It’s just such a crowd pleaser dish.
Turkey is a great source of lean protein and really absorbs the smoky chilli and tomato flavours well. Any kind of meat or even brown or green lentils can be used instead of minced turkey breast for this recipe.
Serve the chilli on it’s own, with some mashed potato, grains or wilted greens. Stuff leftovers into pittas, tortillas or tacos for dinner the next day.
A little dollop of creme fraiche or guacamole would be great on the side too.
As always increase the level of spice by adding some fresh or dried chilli powder.
- 2 tsp coconut oil
- 250g cherry tomatoes
- 2 sweet red peppers, halved and de-seeded
- 3 cloves garlic, unpeeled
- 1/2 medium courgette, diced
- 1/2 onion, diced
- 6 mushrooms, thinly sliced
- 1 x 400g tin red kidney beans, drained and rinsed
- 1 tbsp smoked paprika
- 2 tsp cumin
- 400g turkey mince
- 2 tbsp plain natural yoghurt
- To serve: fresh coriander
- Preheat the oven to 180°C and melt one teaspoon of coconut oil in a large roasting tray.
- Mix the tomatoes, peppers and unpeeled garlic through the oil in the roasting tray. Roast for 20 minutes or until the skin blisters.
- Whilst the tomatoes are roasting, melt the remaining coconut oil in a large saucepan over a medium heat. Once melted, add the courgette, onion and mushrooms. Cover with some parchment and slowly cook for 10 minutes until the onions are softened.
- Place the roasted tomatoes and peppers in a measuring jug, squeeze the soft centre of the garlic out, discard the skin and add to the measuring jug. Blitz until smooth using a handheld blender.
- Add the blended mix to the sauteed vegetables with the kidney beans and spices. Stir together and continue to simmer over a low heat.
- Place a frying pan over a medium heat and brown the turkey mince. Once browned, add to the vegetables with the yoghurt and stir to combine.
- Increase the heat, cover with a lid and bring to the boil. Once boiling, reduce to a simmer and cook for 5 minutes.
- Serve the chilli with a dollop of natural yoghurt and some fresh coriander.
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This lasagne is probably the best pasta free dish I’ve ever tasted! Steamed celeriac acts as the pasta layer whilst soaked cashews blended with coconut milk and roasted peppers replaces the traditional béchamel and cheese topping. A little bit of planning is required for this dish but consider it a worthy investment; I would recommend soaking the cashews and cooking the lentils the night before to save time. Again I’ve used steak mince but you can substitute with chicken/lamb/pork/turkey or else just increase the amount of lentils. If you have leftover sauce, it acts as a great dip with raw vegetables. Provides 6 generous portions, serve with salad. Celeriac Pasta Sheets:
Creamy Cashew and Roasted Pepper Sauce:
- 350g cashews, soaked in water for minimum 3 hours
- 2 sweet peppers
- 1/2 tin coconut milk
Beef and Lentil Mix:
- 300g brown/green/red lentils
- 3 celery stalks
- 2 medium carrots
- 1 large onion
- 3 cloves garlic
- 1 tbsp ground coriander & paprika
- 2 tbsp mixed fresh/dried herbs
- 500g passata
- 300g steak mince
- Place the lentils in a saucepan and cover with water. Bring the pan to a gently boil and return to a simmer. Allow to simmer until the majority of water has been absorbed. At this point place another 200ml of water into the pan and continue to simmer until all the water has been absorbed to ensure the lentils are fully tender.
- De-seed and halve the red peppers. Place in a roasting tin with a tsp of coconut oil and roast at 180°C until the skins begin to blister.
- Peel and slice the celeriac into inch thick slices. Gently steam until tender, approx 5-8 minutes. Remove the celeriac from the steamer, sprinkle with some sea salt and allow to cool.
- Mince the garlic and finely cube the celery, carrot and onion. Heat a tbsp coconut oil in a large saucepan over a gently heat. Once melted, add the vegetables. Allow the vegetables to gently sweat by covering with a sheet of baking paper and the saucepan lid. Stirring the vegetables regularly until the onions become translucent.
- Add the spices, herbs, passata and lentils through the vegetable mix and gently cook for another 5 minutes.
- Brown the mince in a large saucepan and transfer to the vegetable mix. Stir through the mince and cook for another 5 minutes.
- To make the cashew sauce; blend the roasted peppers, coconut milk and drained cashews together until you get a creamy texture.
- To assemble the dish: place the lentil and beef mix into a large dish, layer half the celeriac over this, followed by layer of the cashew sauce, repeat the celeriac and cashew layer for the top.
- Bake in an oven at 180°C for about 30 minutes or until the sauce is golden.