HEALTHY BUT HUMUNGOUSLY TASTY TURKEY CHILLI, Low-fat, Low-salt

 A WINNING LOW-CALORIE, LOW-SALT CHILLI

(photo to come)

This recipe is a real winner, producing a vat of intensely savoury chilli which scores high on the healthy meter.  It uses turkey not beef to reduce cholesterol and fat, and tinned tomatoes not salt-laden tomato paste to reduce salt.  And all without loss of flavour.

The result is stunning.  it was the first thing cooked for the Luncheon Club and everyone was taken aback - in a good way! - not just by the taste but also by it's heart and weight friendly qualities.  And by the low cost.  

The recipe was adapted from one of the first modern gourmet chefs, Robert Carrier, from the 1960's. 67goingon50's copy of his cookbook - sadly out of print - is so battered I can't find the publication name or date.  The chilli has been made dozens of times over the years with great success.

Cost: under £10 with carb, salad and some garnishes
Serves: 6-8

Ingred:
500 g minced turkey
scant tablespoon olive oil in a spray bottle (Boots, cosmetics)
2 large onions, finely chopped
2 garlic cloves, minced or grated
2 x 250 g passata and 1 tin plum tomatoes, OR 3 tins plum tomatoes, two of them pureed
4 tablespoons mild chilli powder OR 3 tbsp mild chili powder and one of M&S Roasted Mexican Spices)
1 dried Chipotle chilli, reconstituted in 2-3 tbsp water (opt).
1 tablespoon flour
2 bay leaves, crumbled
1/4 tsp powdered cumin
1/2 tsp oregano
1 tsp oregano
2 tins kidney beans, rinsed and drained
up to a tablespoon of sugar
s&p
chopped parsley for garnish.

Method:

1. Spray olive oil in a large, flameproof casserole.  Add turkey and onions, stirring frequently until meat is crumbly and browned.  (Use a potato masher to break up lumps.)
2. Add 2 packets passata/tins pureed tomatoes (rinsing out containers and saving the juice)and the garlic; bring to the boil and simmer for 5 minutes
3. Blend chilli powder, flour, bay leaves, cumin, oregano and paprika and chipotle pepper and juices if using.  If not using chipotle pepper, add a few tbsp of meat juices and the tomato juices from the tins/containers to make a smooth paste. Stir into the casserole; the mix will be sloppy.
4. Add rinsed, drained kidney beans; Add the rest of the juice from the tinned tomatoes or passata.  Cook over a low heat or in a 180c oven for 1 1/2 hours or until thick and rich.    
5. Add the  final tin of tomatoes, cutting with a knife or scissors so that there are lumps of tomato within the sauce.  Check seasoning but salt sparingly.  Add up to one tablespoon sugar to moderate acidity of tomatoes.  
6. Serve very hot, sprinkled with parsley, on rice, noodles or mashed potatoes.  A separate dish of finely diced chillis goes down well.

Tips:

1. If you like this, you'll also like Southern Unfried Chicken, spicy tantalizingly crispy chicken -- baked, not fried. 
2. If you have no health issues, squeeze in up to 2 tbsp tomato paste to taste 
3. If your kids find this too hot, swirl in some yoghurt. 
4. If your man finds this too mild, add finely chopped chillis to his portion.
5. For a party, serve with separate bowls of grated cheese, finely chopped red onion, avocado mashed with lemon juice and dried chilli, and tortilla chips

This recipe has been adapted by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.