Dean Edwards brings us a yummy dinner that's less than 500 calories in the form of his super lean turkey chilli with cauliflower rice.
500g lean turkey mince
2 tsp coconut oil (for frying)
1 large onion, finely diced
2 green peppers, deseeded and finely diced
4 cloves garlic, crushed
1 x 500g carton tomato passata
1 tbsp tomato puree
1 x 400g tin red kidney beans drained
200ml chicken stock
1 stick cinnamon or 1 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried oregano
1-2 tsp chilli powder (or more to taste)
Fresh coriander to garnish
For the cauliflower rice
1 small cauliflower, grated
Brown the mince in a large hot pan with a dash of oil then set aside in a bowl. Drain off any excess fat then in the same pan, fry the onion, garlic and pepper for 3-4 minutes then add the cumin, cinnamon, chilli powder and oregano and cook for another minute.
Return the mince to the pan along with the passata, puree, kidney beans and stock. Cover and cook on a low to medium heat for 30-40 minutes. Season with salt and pepper.
For the cauliflower rice, grate the cauliflower into a microwaveable bowl add about 3-4 tbsp of water, cover tightly with cling film then microwave for around 3-4 minutes.