My wife and I started making this turkey chilli about 6 years ago and it's quickly become a family favourite - so much so, I cook it most weeks.
I'm the only low carber in the family, so it's good to have dishes that both the family and I can eat. And it's a sneaky way to lower their carb intake too.
It's made with turkey thigh mince because that gives it better texture (closer to beef than breast mince does).
For those who eat carbs, this turkey chilli can be served with rice. If you're a low carber, cauliflower rice is a good substitute and it's even good by itself.
Traditional condiments like guacamole and soured cream just add to the dish and don't dramatically add to the carb content.
Ingredients
Soften onions and peppers
Add spices
Add the meat
Cook until meat is browned
Add tomatoes, water and Harissa paste
Simmer for about 45 minutes
Serve
Serves 2 Adults and 2 Children
±24g Animal Protein per 100g
500g Ground Turkey Thigh (Turkey Thigh Mince)
1 Large Onion - sliced
2 Red Bell Peppers - sliced
25g Butter or Ghee
3 tsp Homemade Chilli Spice Mix
400g tin Chopped Tomatoes
2 tsp Harissa Paste
1/2 cup Water
Melt the butter in a large saucepan over a medium heat until it bubbles (don't let it burn).
Add the onions and red peppers and cook until the onions are soft.
Add the chilli powder and cook for 1 minute (stir constantly to avoid it catching in the pan).
Add the turkey and cook, stirring occasionally, until all the meat has browned.
Add the chopped tomatoes, harissa paste and enough water for the consistency you want. Partially cover and cook for about 30 minutes.
Serve with rice or cauliflower rice and sides of soured cream and guacamole.
For those who like a bit more kick, you could add more harissa paste or include some jalapēno peppers (we add them after it's cooked because the children aren't quite up to fiery food yet).
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