My Go-To Chilli
If you’re getting a bit stuck on what to have for lunches or sick of meal prepping then this one is for you. Chilli is my absolute go-to when I’m struggling for things to make for dinner or want to prep some lunches in advance. It’s perfect for bulk-cooking and then sticking in the fridge for lunch another day (or two days!). I went through a phase of making this every Sunday and having it throughout the week but I’m not going to lie, it did get pretty boring so chilli and I took some time out!! This week I decided to make it again so I thought I’d share the recipe. It’s not mind-blowingly innovative but it’s easy, tasty and healthy. It can also be made vegetarian by using quorn mince or if you aren’t a fan of quorn, you could add in a bigger variety of beans instead.
If you try the recipe, let me know and tag me in your recreations on Instagram @sarahcavenfitness
Ingredients (makes around 6 portions)
500g lean beef mince & 500g turkey thigh mince (you can use 2 packs of turkey thigh mince if you want it to be leaner but I think the beef adds to the taste)
Either a red onion, red pepper and mushrooms finely diced or if you want to make it even easier - frozen onions, peppers & mushrooms (most supermarkets have these chopped and frozen so you can just chuck them in the pan)
1 teaspoon lazy chilli
1 teaspoon lazy garlic
1 tin sweetcorn, drained
1 tin kidney beans, drained and rinsed
2 1/2 tablespoons paprika
2 1/2 tablespoons cumin
1 teaspoon oregano
A few handfuls of spinach
To serve - either rice or pasta - whichever you fancy! (I’d recommend around 60g uncooked weight)
Method
Stick the onions, peppers and mushrooms in a pan until softened or if using frozen until they are defrosted and the water has evaporated
Add the chilli and garlic and stir through for a couple of minutes
Add the turkey and beef mince, stir through and cook for 5-10 minutes until almost cooked
Add the cumin, paprika & oregano and mix well
Add the sweetcorn, kidney beans and spinach and stir
Taste and add more paprika & cumin if you want more flavour
Cook your rice/pasta to packet instructions
I usually have around 250g of chilli per meal. My other half has around 300g so you can weigh out your portions for dinner and split out the rest into Tupperware for lunch or dinner another night.
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If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.
