Easy (healthy) mid-week recipe inspiration: Turkey Con Carne

Here’s some inspiration for a super simple mid-week dinner recipe that happens to be quite healthy too.  I’ve been making for this little number for a while, it’s a good option if you want something substantial but not too lardy.  I usually make double the quantity and freeze half for a rainy day (which let’s face it is most days at the moment).  The turkey mince makes it super healthy but sometimes turkey can be a bit bland so I usually add a small packet of lean beef mince to, er, beef up the flavour.

The little beauty bubbling away...

Serves 4-6 hungry people

  • First pour yourself a large glass of red wine
  • In a large heavy bottomed pan, heat some olive oil and brown 500g turkey mince and 250g lean beef mince. Remove the meat and set aside, then add some more oil to the pan and soften 1 large chopped red onion, 1 chopped cloved of garlic, a 2cm chunk of grated root ginger and 1 heaped tsp fresh red chilli, then add 1 chopped red pepper and continue to cook for a few minutes until everything is looking soft and smelling amazing
  • Tip: look out for the jars of minced red chilli, garlic and ginger in the Indian/Asian sections of most big supermarkets, having these jars in the fridge saves a whole lot of peeling, chopping and grating….
  • Add the meat back in to the pan, tip in a tin of chopped tomatoes and the tin of kidney beans, 250ml of red wine, a good few shakes of Worcestershire Sauce, some tabasco, 2 tsp smoked paprika, 1 tsp toasted cumin seeds, 1 tsp of dried chilli flakes (if you prefer something a little less fiery, halve this), then add 1 tsp ground cinnamon, a beef stock cube, juice of half a lime and a couple of squares of really dark chocolate (for extra smokiness you can add some chopped smoked bacon or chorizo in the first stage when you’re cooking the onions and spices)
  • Cook on a low heat for around 30 minutes with the lid on then remove the lid and allow to simmer for a further 15 minutes whilst you cook some rice
  • Before serving, stir in a good handful of chopped coriander in and season with lots of black pepper and salt
  • It’s best served in a big bowl and topped with grated mature Cheddar, a flump of chunky guacamole, sour cream and torn up toasted tortilla wraps to scoop everything up with…

 

 

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