This is such a quick and easy recipe that I use for dinner – if you have the ingredients – it can be ready in under 15 minutes. I love using Potato skins as they are rich in fibre, magnesium and potassium without giving your blood sugars a spike. I will make this recipe the day after baking the potatoes, scooping the middle out for a fish pie or mash and saving the skins for this. recipe
Using turkey mince instead of beef is always a great option – it’s so tasty, full of tryptophan which helps make serotonin – your happy hormone and low in saturated fat. If you don’t have potato skins, use taco shells, lettuce leaves or just have the chilli with Basmati brown, wild or red rice to keep your meal low carb.
Preheat oven to 180 degrees C (for tacos or potato skins)
1. In a large frying pan, warm the olive oil and slowly cook the onion for 5 minutes, add the pepper and spices and cook for another 5 minutes until soft.
Add the mince and stir thoroughly so cooked through, add the kidney beans and water. Simmer gently for 15 minutes on a low heat.
2. If you are using the potato skins or tacos – place on a baking sheet and warm through in oven for 10 minutes.
3. In a small bowl, place the tomato, red onion, garlic and mix with the lemon juice and olive oil and season.
4.Serve your turkey chilli in the potato skins, with a dollop of crème fraiche or Greek yoghurt. Yum!
1. Place the potato skins on a baking tray (I like Maris piper or red potatoes)– pierce with a fork several times and bake for one hour at 190 degrees C.
2. Remove from oven, allow to cool so you handle them.
3. Cut in half, scoop out inside, mix with a little butter, season and mash – use for toppings or mash potato side dish or freeze for later.
