It’s Sunday cook off day I am getting ready for another busy week at work and I want to ensure I am eating well. So time to make my lunches and what I tend to do is make a batch of something that I can portion up and eat daily.
At the moment I need to ensure I am getting the right macros from my meals and this chilli certainly helps with that.
I tend to eat this along with my sweet potato mash, I will blog this at some point.
- 1 Cal Spray
- Salt and Pepper
- 10g Brown Sauce
- 1 vegetable stock cube
- 1 tsp Hot Chilli powder (Dependent on taste)
- 400g Chopped tomatoes
- 400g Red Kidney Beans
- 500g Turkey Breast Mince
- 20g Tomato Puree
- 1 onion diced
- 1 garlic clove
- 2 red chilli’s (Dependent on heat, (I like it hot)
Calories per portion (5) 269 – Carbs 17.14, Fat 2.76g Protein 41.1
- Chop up the chilli, onion and garlic clove.
- Spray some 1 cal spray into a large pan and start brown off the turkey adding the onions so they soften also.
- While the turkey is cooking boil the kettle and make up 500ml of stock using your vegetable stock.
- Once you have browned off the turkey add-in the chilli and and garlic followed by chopped tomatoes.
- Give this a stir and add the salt and pepper, chill powder, brown sauce and 500ml of stock. Bring the pan right down to a simmer and leave for 40 minutes.
- Then add in the kidney beans and cook for a further 15-20 minutes.
The picture above is the finished article I will now wait for this to cool and decant into a large Tupperware container destined for the fridge. Then eat it over 5 days for my lunch at work.
Now I did used to freeze my chilli but I stopped the reason for that was that I found it took the heat out of it and I like it hot. So I put it in the fridge instead now and that seems to have less of an affect on it. If anyone has any tips regarding that would be great of you could share.