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CHILLI SAUCE RECIPES

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Turkey chilli with homemade guacamole and tortilla chips

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For turkey chilli

500g turkey mince
Bellygoodness chilli sauce
1 tbsp avocado or olive oil
1 ½ cups brown rice

For guacamole

1x large avocado, peeled and chopped
Juice of half of a lime
1 small bunch coriander, finely chopped
Salt & pepper

For tortilla chips

2-4 corn tortillas (depending on size)
1-2 tbsp avocado or olive oil
Salt

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Cook rice according to instructions or your preferred method.
Heat olive oil in saucepan over a medium heat. Add turkey mince, stirring occasionally to coat in oil while this cooks through.
Meanwhile make the guacamole – mash avocado using a fork in a small bowl, adding lime juice, half of the chopped coriander and salt & pepper to taste, stirring all ingredients to combine.
Once the meat is cooked through, remove any excess juices and add Bellygoodness chilli sauce to the pan, stir occasionally whilst heating for around 3-4 mins
While your chilli is warming through fry your corn tortillas. Heat oil in a small frying pan over a medium heat. Add tortillas carefully to the pan one at a time, frying lightly for approx. 2 mins on each side until they start to turn golden.
Remove from the pan and lay on kitchen roll to remove excess oil and cut into triangle slices once excess oil is absorbed. Season with a pinch of salt.
Serve chilli with rice, alongside tortilla chips and guacamole and sprinkle with remaining chopped coriander – then enjoy!

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Chilli mac and cheese

500g turkey mince
Bellygoodness chilli sauce
Gluten free macaroni
Goats cheese or vegan cheese

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Add macaroni to saucepan and cook according to instructions.
Heat olive oil in a skillet or ovenproof pan over a medium to low heat and add turkey mince, stirring occasionally to coat in oil while this cooks through.
Preheat oven to 200 degrees.
Once meat is cooked, remove any excess juices and add Bellygoodness chilli sauce to the pan. Stir whilst heating for around 3-4 mins.
Once cooked, drain pasta thoroughly and rinse with cold water. Add this to the cooked meat and chilli sauce, stirring to combine.
Top with grated cheese of your choice and bake in oven for approx. 8-10 mins until cheese has melted and started to brown.
Serve and enjoy!

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Stuffed Peppers with Chilli Rice

2 large red peppers
120g Basmati brown rice
Approx. 1 cup mixed veg, diced finely (such as carrot, sweetcorn, fennel, green beans etc.)
1 pack Bellygoodness chill sauce
Small handful of toasted pine nuts
1 tbsp chopped coriander

Heat oven to 180 degrees
Slice off the top of the pepper and remove any white pith and seeds – brush with coconut or olive oil.
Place peppers on a small ovenproof baking tin and roast for approx. 10-15mins until starting to soften slightly. Set aside.
Meanwhile cook the rice according to instructions, adding diced veg for a few mins to soften. Drain well in a sieve, if necessary.
In a suitable saucepan mix together the rice and veg with the Chilli sauce, stirring thoroughly while heating through to combine all ingredients.
Fill the part cooked peppers with the Chilli rice/veg mixture and replace the pepper lid – baking for a further 10 mins.
Top with toasted pine nuts and chopped coriander and serve!
For speed you can select a ready-made rice or quinoa & veg pouch but be sure to check it has no naughty ingredients, in order to keep your tummy happy! Veggies will just need to be blanched in boiling water

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