CHILLI SAUCE RECIPES
Turkey chilli with homemade guacamole and tortilla chips
INGREDIENTS
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
METHOD
- 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!


Chilli mac and cheese
INGREDIENTS
- 500g turkey mince
- Bellygoodness chilli sauce
- Gluten free macaroni
- Goats cheese or vegan cheese
METHOD
- 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!
Stuffed Peppers with Chilli Rice
INGREDIENTS
- 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
METHOD
- 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
