TURKEY CHILLI WITH CHOCO­LATE

Trail Running (UK) - - Training -

This post-strength-ses­sion meal of­fers rich, in­vig­o­rat­ing flavours whilst also de­liv­er­ing some palat­able health ben­e­fits for a smooth re­cov­ery. Dark choco­late adds depth to the flavour of this pro­tein-packed dish – veg­gies and ve­g­ans can sub­sti­tute the turkey for Quorn mince.

IN­GRE­DI­ENTS

Spray of olive oil 1 onion, chopped 2 cloves of gar­lic, crushed 2 pep­pers, chopped 1kg lean turkey mince 4 tsp pa­prika 2 tsp cumin 2 tsp ground co­rian­der 2 tsp oregano 2 tsp thyme 400g chopped toma­toes 500g pas­sata 1 beef stock cube Chilli flakes (to taste) 400g red kid­ney beans Salt (to taste) 4-6 squares of dark choco­late (min­i­mum 70% co­coa con­tent), chopped or grated

METHOD

Heat the oil in a large pan and add the onion and gar­lic – pro­ceed to sweat these over a medium heat for a few min­utes. Add the chopped pep­pers and sauté for 2-3min, then tip in the lean turkey mince. Once the meat is browned, add the spices and cook un­til they re­lease their aroma. Pour in the chopped toma­toes and pas­sata, then stir and cook for 5min. Crum­ble in the beef stock and sprin­kle over the chilli flakes. Once the sauce be­gins to thicken, add the red kid­ney beans and choco­late – stir well and leave to cook for another 5-10min, then serve.

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