Enjoy this lighter version of a chilli, made with minced turkey and extra vegetables to reduce the calorie and fat content
Serves 4
Per serving:
351kcals
6.6g fat (of which 1.5g is saturated)
Spray a large saucepan with low fat cooking spray. Add the turkey and cook for a few minutes until lightly browned.
Add the onion and garlic and cook for a further 2-3 minutes, then stir in the chilli powder.
Add the carrots, mushrooms and peppers. Stir well and cook for another few moments.
Tip in the chopped tomatoes and stir in the tomato puree.
Add the red kidney beans, then pour in the stock. Bring up to the boil, then reduce the heat and cook, partially covered, for 20-25 minutes. Ladle the chilli into warmed bowls and serve with tortilla chips.
Take a portion of the chilli to work in a wide-necked thermos flask for a warming packed lunch. Alternatively, freeze separate portions so that you have your own home-made ready meals to re-heat in the microwave.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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