I love coming up with recipes that I kind of just throw in the pan and hope for the best, they usually turn out to be pretty delicious. So a few weekends ago I decided to make a chilli but with a twist.
- 500g Turkey Mince
- 250g Gluten Free Gnocchi
- 2 tbsp Tomato Puree
- 1 Tin of Kidney Beans
- Free From Grated Cheese
- 1 Tin of Passata
- 4 tbsp Cumin
- 4 tbsp Paprika
- Coconut Oil
- Free From Tortilla Chips
Heat the oven to 200 degrees (mine is a fan oven) in preparation for baking.
Start by putting 1 teaspoon of coconut oil into a pan to heat up. Once this is sizzling slightly throw in the uncooked gnocchi and put the saucepan lid on.
In a separate pan, fry off the turkey mince. Drain any excess water/juices and return to the heat. Keep an eye on your gnocchi, stirring frequently. Add a salt to the turkey mince to taste.
Once your turkey mince is all white (cooked) add in the passata, kidney beans and spices. Give it a good old mix and let it simmer for about 10 minutes.
The gnocchi should be sizzling away, don’t let it get really brown though. Add this to the chilli mix and stir. In an oven proof dish spoon in the chilli and pat down.
Next layer the tortilla chips on top of the chilli, you can add as many as you like. Sprinkle with cheese, again this is purely to taste, I added loads of cheese as I like it gooey.
Pop it in the oven for around 15 minutes and then serve.
I cannot wait to make this meal again, the gooey tortilla chips, yummy gnocchi and cheese were the perfect combination. Cooking from scratch doesn’t have to be difficult, plus you know exactly what ingredients are going into the dish and this particular meal served us for the next day.