Its been a long time since my last post, most likely because like everyone else, I've been busy cooking, staying home and getting inspired by the amazing recipes others share on social media.
We did have some recipes on repeat in the last year and here's one we're never without:
Chilli
This is an easy recipe to improvise with and we often change the ingredients according to what we have in the fridge or the store cupboard. Do not be put off by the long list of ingredients, this will give you 3-4 meals to freeze, freeing up your time on busy weekday evenings.
Serves 8
Prep time 30 minutes
Total time 60 minutes
Ingredients
500 gr turkey mince (For a vegetarian version, replace with veggies, Peppers, courgettes, roast butternut squash, sweet potato, celery and carrot will work well.)
2 large sweet potatoes
4 grated carrots
2 tins black beans
2 tins chopped tomatoes
Olive oil
1 pack taco spices
4 teaspoons Luchito Mexican chipotle chilli paste
Instructions
Prepare all the ingredients and lay them out on your worktop. Peel and grate the carrots. Peel the sweet potatoes and cut them into small chunks. Open the tinned beans and rinse them under lots of water.
Heat up a large pan - wok or sauté pan work best. Add a generous amount of olive oil. Add in the turkey mince or veggies if you're making a vegetarian version. Fry for about 5 minutes. Add the full packet of taco spices. Stir well.
You're now ready to add the carrots, sweet potatoes, black beans and chopped tomatoes. Stir through, then add 4 teaspoons of Luchito chilli paste. Stir well. Bring it to a boil, then reduce the heat to medium, cover and let simmer for 20-30 minutes.
Done! You can serve this right away with fluffy white rice. You can freeze any leftovers to enjoy during the week.
Chef’s Tips
We tried many chipotle sauces, but Luchito is the best for adding that smoked spicy flavour.
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