All the Chilli

 

Had a little rummage through my freezer today and came across some ostrich mince I picked up ages ago from my local Farmers’ Market back at home. Having spent the whole week in the library, I decided it was time for something nice for dinner, and the ostrich mince seemed like the ideal option. I made it into a kinda chilli, with mixed beans and left over quinoa to pad it out a little. This took me about 15 minutes to make and it was just great. Obviously I don’t normally make my chilli with ostrich mince – turkey mince is normal my go to mince, as it’s cheap but also lean. However ostrich is such a tasty meat, and one that is naturally very lean. Winner winner ostrich dinner.

Often when I make my chilli, I chuck in some red lentils and other pulses to make more portions, and to make it a little more filling. It freezes really well, which makes it one of my favourite post training meals, as all I need to do is shove it in the microwave. One of my fave things to serve it with is a homemade taco bowl or nachos. Both are so easy to do and so tasty, which is why it’s my go-to quick meal. As you can see from all my snaps, I do eat it a looot. I just really love it y’know. So here it is, my go-to chilli recipe.

Ingredients (makes 3-4 portions)

– 1 onion

– 1 red pepper

– 5 mushrooms

– Garlic

– 350g lean turkey mince (try and go for 5% fat)

– Chilli flakes

– 1tsp cumin

– 1tsp smoked paprika

– 1 tin chopped tomatoes

– 1/2 tsp marmite

– 1 tbsp tomato purée

– 1tbsp Worcester sauce

– 1 tsp honey

– 1 square 80% dark chocolate (optional)

– 200g dried red lentils

– Tin kidney beans (any type of beans will do)

– Fresh coriander to garnish (optional)

FOR THE TACO BOWL

– 1 wholewheat wrap

FOR THE NACHOS

– 1 wholewheat wrap

– Oil spray

– Any kind of seasoning, my favourite is Nandos lemon and herb Piri Piri rub

Method

1. Finely slice the onion, red pepper, mushrooms and garlic and fry in 1/2 tsp coconut oil for a few minutes to soften. Add the mince and break up with a wooden spoon and leave to brown, mixing when needed.

2. Add the chilli flakes (to taste), cumin, smoked paprika and mix to combine, then leave for a minute until the aromas are released, before pouring in the chopped tomatoes.

3. In a small bowl, melt the marmite into a drop of boiling water. At the tomato purée, Worcester sauce and honey and mix together. Add to the main pain and stir in. Grate in the dark chocolate and mix until completely melted and combined.

4. Pour in the lentils, and allow to simmer for about 20 minutes, or until they’re almost fully cooked.

5. Finally, add the beans and leave to simmer for about 5 minutes.   Serve with a sprinkle of chopped coriander.

FOR THE TACO BOWL

1. Simply line a heatproof bowl with the wrap, and bake in the over for about 10 minutes on 180 degrees, or until crispy and it stays in its shape once out of the mould.

FOR THE NACHOS

1. Cut the wrap into triangles, and place on a baking tray lined with greaseproof paper.

2. Spray them with a few bursts of oil and sprinkle your seasoning over the top. Cook in the over for about 3-4 minutes on 180 on each side, or until crisp and nacho-like.