This is an unbelievably tasty meal that we regularly cook up in big batches, perfect for Sunday afternoon meal prep and you will look forward to eating it all week. Forget forcing down another meal of plain rubbery minced beef. This is a substitute that fulfils all your nutritional needs but with a delicious and deep flavour.

Can Chilli be Healthy?

Absolutely! Lean beef contains zinc and iron which are essential for good health, and in men, increased zinc levels help your body maximise its testosterone production, essential for packing on muscle. Turkey is stuffed full of protein and very little fat, plus contains the amino acid tryptophan which will help you stay healthy by producing serotonin which boosts your immune system.

Ingredients

Servings: 5
Macros: Cals 488 kcal,  Protein 54.7g,  Carbs 17.6g,  Fat 21.1g

Chilli

  • 500g Organic Lean Beef Mince
  • 500g Extra Lean Turkey Breast Mince
  • 800g Tinned Chopped Tomatoes
  • 400g (240g drained) Mixed Pulses
  • 2 tbsp Extra Virgin Olive Oil
  • 100g Onion (medium)
  • 100g Carrots
  • 2 Small Chilli
  • Organic stock cube

Spices

  • Cumin
  • Coriander Leaf
  • Smoked Paprika
  • Turmeric
  • Mild Chili Powder
  • Tabasco (optional)

Method

Once you get used to cooking this you can get it to the point where you leave it to simmer in just a few minutes. Then it’s just a matter of leaving it for as long as you can to release all the rich delicious flavours from the meat.

First chop the onions and chilli, and grate the carrot using a cheese grater (chop it finely if you don’t have one). Chuck all this veg into a large saucepan with the olive oil and fry over a low heat until the onions turn transparent. You can reduce the quantity of olive oil to suit your diet or substitute this for coconut oil as a healthier alternative.

Next, add both the beef and turkey mince to the pan and continue to cook until the meet is lightly coloured all over. Once coloured, add the tinned tomatoes, pulses, stock cube and spices, and mix well. Leave this to simmer for at least 15 minutes to allow the meat to cook. However, for the ultimate chilli I like to leave mine for about 45 minutes to really release the deep intense flavours.

Serve with a dollop of greek yogurt (obviously carefully weighed out first) and a sliced avocado on steamed rice.

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