I’m currently on the ‘pureed’ stage of my post-surgery diet – I’ve been craving meat, but the idea of pureed meat makes me feel gross. I read on quite a few sleever forums that chili is a good alternative, it crumbles down in to mush on its own and it’s packed with protein!
So I decided to make up my own chili recipe and I’m pretty happy with the result! A lot of the recipes I’d read had about 20 ingredients, so I decided to cheat and use a pre-made hot sauce – this reduced the amount of ingredients by at least half. The flavour was rich and had just the right amount of spice. If you’re not on a puree diet, I would suggest serving this with rice and with cheese on top!
1 medium brown onion
4 garlic cloves (I used Smoke and Spice Company’s smoked garlic)
1 bunch fresh coriander (stalks and leaves)
1 tsp ground cumin
1 tsp ground cinnamon
Hot sauce of choice (I used ‘El Yucateco Chipotle Hot Sauce’ for a smokey rich flavour)
500g turkey mince (you can use whatever mince you want for this recipe, to be honest)
2 x can (400g each) diced tomatoes
1 x can (140g) tomato paste
1 x can (420g) red kidney beans
Salt and pepper
Dice the garlic and onions and add to hot pan with olive oil – cook until glassy.
Add diced coriander stalks.
Add ground cumin, ground cinnamon and a liberal splash of hot sauce. I used approx. 80-100mls – I like it hot! Use as much or as little as you are comfortable with.
Add turkey mince and crumbled with a wooden spoon. Cook until brown.
Once mince is brown, add diced tomatoes, tomato paste and season with salt and pepper. Stir through.
Drain kidney beans and add to pan. Stir through. Leave to simmer on stove for up to 1 hour.
Just before serving, add fresh coriander leaves.
And there you have it. Delicious chili!