My son Ted, who is now 11, is not a great fan of tomato sauces. Ted has only just started to enjoy ketchup. Nowadays I try to make meals without tomatoes. It’s not always possible but I do find mealtimes a little easier for all of us if there is occasionally a no tomato dinner on the table. The dish is still packed with protein, nutrients and flavour. It’s a very yummy way to eat a chili too. We loved it and we hope you will as well.
Do you enjoy no tomato dinners? If so, please let me know what there are in the comments below. Please don’t forget to like and follow for more.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Vegetable grater
- Large saucepan
- Teaspoon
- Tablespoon
- Stirring spoon
- Large mixing bowl
Ingredients
- Turkey mince x 500g
- Onion x 1
- Garlic x 1
- Carrot x 1
- Courgette x 1
- Mild or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Tamari x 2 tablespoons
- Chicken stock x 200 mls
- Salt and pepper to taste
- Spinach x 1 handful
- Coriander x 1 handful
- Sweet potatoes x 800g
- Olive oil x 4 tbsp
Method
Method
- Preheat the oven to 200°C or gas mark 4.
- Wash and pierce the potatoes with a knife.
- when the oven has preheated add in the potatoes and cook for an hour.
- Peel, slice and dice the onion and set aside.
- Squash the garlic cloves under the blade of the knife.
- Remove the skin and slice.
- Set the sliced garlic to one side as well.
- Next peel the carrot and courgette and grate them.
- Put the large saucepan onto a medium to high heat.
- Add oil to the base of the pan and leave it to heat up.
- When the pan is hot add in the onions and fry until they start to soften.
- Once the onions have softened add in the garlic and fry for a 30 seconds to 1 minutes.
- Then add in the grated ginger and fry for a further minute or so.
- Next add in the grated carrot and courgette and again fry for a further minute or so.
- If the pan get to hot turn the heat down and add a little water to the base.
- Fry for a further minute or so.
- Now add in the turkey mince and fry until they are golden brown.
- Pour over the stock and tamari.
- Bring to the boil and then turn the heat down and leave to simmer or 5 minutes.
- Sprinkle over the salt and pepper to taste, mild or hot chili powder, ground ginger, ground cumin, ground coriander, smoked paprika, ground sweet cinnamon and dried oregano.
- Stir all of the ingredients together.
- Bring to the boil.
- Turn the heat down to low and leave to simmer.
- Once the potatoes are cooked remove from the oven and leave to cool.
- When cool enough to touch slice in half and put the flesh into a large mixing bowl.
- Add in the olive oil and mash together until smooth.
- Chop the coriander and spinach.
- Stir the spinach and coriander into the chili until it’s all wilted down.
- Then serve with the sweet potato mash and enjoy.
Turkey Mince Chili was so tasty. It was very easy to prepare and cook. As I mentioned earlier it was slightly time consuming but the efforts are worth the results. Plus all the ingredients in this dish are freezable. A larger amount of the chili could be cooked and frozen for another occasion. It also made yummy leftover for lunch the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 