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Composition Lean Turkey Chilli 🌶️:
- Get 332 g - 7% turkey thigh mince, or meat free alternative,
- Make ready 1 tin of reduced salt/sugar baked beans, (420g),
- Prepare 1 of red bell pepper, chopped into bite sized pieces, seeds removed
- You need 160 g of chopped closed cap mushrooms,
- Provide 1 for onion, sliced,
- Provide 2 handfuls of baby leaf spinach, chopped,
- You need 1 tbsp - tomato pureé paste,
- Require 3-4 dashes for Worcester sauce,
- Give 1 of chicken stockcube,
- Prepare Pinch of red chilli flakes to taste,
- Get 1 tsp for dried oregano,
- Get 2/3 rds level tsp hot chilli powder,
- Need 1 level tsp garlic granules,
- Get 1 tbsp malt vinegar,
- You need of Salt and pepper to season,
- Require 300 ml water,
- Take Vegetable oil spray for frying
- Make ready for To garnish:
- Make ready - Fresh coriander (optional)
Lean Turkey Chilli 🌶️ how to cook:
- Heat a large saucepan up over a medium to high heat and spray in some oil. Once hot add the onions, mushrooms and red pepper. Season with salt and pepper. Stir and add in the malt vinegar. Fry for a few minutes until the onion softens.
- Add in the oregano, chilli powder, tomato paste and garlic granules. Stir to coat the veg. Fry for another 2 minutes.
- Crumble in the stock cube. Add the baked beans and pour in a few dashes of Worcester sauce. Sprinkle in red chilli flakes to taste depending on how hot you like it. Pour in the water and turn the heat down and bring to a simmer.
- Add the spinach leaves and wilt them down into the chilli. Place a lid over the saucepan and simmer on a low to medium heat for around 15 minutes, returning to stir occasionally.
- Serve up with your choice of sides or just enjoy it alone in a bowl, it's lovely with some grated cheese on top. :)
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