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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!

Ingredients
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

Method: 

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!

Enjoy! 

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

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