Sunday, 16 October 2016

Turkey and Butternut Squash Chilli

This was a first time try for my family - and it turned out to be a huge hit with everyone agreeing that they'd like it again. 

Neither my partner nor my daughter are fans of spicy food (as evidenced by paella-gate...) so  used a mild chilli powder, though feel free to use a spicier powder if you fancy it!

800g turkey mince
2 butternut squash necks, diced into 1cm cubes
A good squeeze of garlic puree (2-3 cloves?)
2 onions diced
1 box mushrooms, sliced
4 peppers, diced
1kg carrots, grated
130g red lentils

1 1/2 tbsp mild chilli powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp oregano
2 tins chopped tomatoes
1 tin butter beans

1 bag spinach

Salt and pepper to season


Brown the turkey mince and add the diced vegetables and lentils. Allow to cook down and soften. 

Add the spices, tomatoes and butter beans, using a quarter tin of boiled water rinse all the goodness from the tins. Bring to boil and reduce to a nice, thick sauce.

Add the spinach towards the end and wilt.

I season to taste throughout cooking.

I follow weightwatchers' smart points programme and the above sauce gave us 9 (massive!) portions, which worked out at 4 smart points each. We could easily have made it into far more portions!

I served with 60g dry weight brown rice, a dollop of greek yoghurt and 

It goes without saying that you can substitute where you need to - don't want to use lentils? You don't have to! No tinned beans, but plenty of dried? Go for it*! Fancy kidney beans rater than butter beans? Absolutely fine; I just didn't have any in the house!


*Just make sure that you cook them as per pack instructions before use. 

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