RECIPE | Turkey Chilli, Cauliflower Rice & Guacamole

29th May 2019

A mid-week staple for Mr G and I is turkey chilli with toasty cauliflower rice and a spicy guac on the side. We try to eat as well as possible with the odd treat during the week. He won’t eat rice at all or any processed carbohydrates so we like to make substitutes with vegetables. The best one I have found by a mile is cauliflower rice. It’s a bit of a shit to make to be totally honest so we have an hour of kitchen carnage and make 10 freezer bags worth and just grab one out when the time calls! I also like to batch cook and freeze in the little metal single portions so that he can just pop one out of the freezer if I am away or vice versa. I find this way of cooking so easy, especially now I have a giant chest freezer in the cellar, a place I haven’t been in for 11 years! We always have something tasty and nutritious to hand with minimal effort every night and don’t have to just settle for something “quick and easy” (which usually= crap).

For this recipe, please feel free to double or triple the ingredients if you would like to do the same.  

Turkey Chilli

Turkey Chilli (serves 4) 



  • 500g Turkey mince (I mix breast and thigh) 
  • 4 onions  
  • 4 cloves garlic 
  • 3 peppers (mix the colours) 
  • A tin of tomatoes 
  • A tablespoon of tomato puree 
  • A nice and spicy chilli or 2 
  • 2 teaspoons ground coriander 
  • 2 teaspoons ground cumin 
  • 2 teaspoons smoked paprika 
  • Bunch fresh coriander 
  • 6 frozen nuggets of chopped spinach 
  • Glug of extra virgin olive oil


  1. Finely dice your onions and sweat off in a pan until soft and translucent. Add in sliced garlic for a couple of minutes before adding ground spices. Allow to cook out for a couple of minutes. If you feel nervous about burning the spices, add in the tomato puree and a bit of water.  
  2. Add in the turkey mince and seal the meat. It should be smelling delish just now! 
  3. Add in tinned tomatoes and a drop of water if your mixture is dry. You can leave this to cook out now for a good half an hour or so on a mild to moderate simmer. 
  4. Slice peppers while your chilli mix is cooking down. I like to add them a bit later so they still retain some crunch and nutritional value so after about half an hour. 
  5. This can cook down for another 20 mins or so or until the mixture has reduced nicely and has become nice and rich in colour and flavour. 
  6. 5 mins prior to the end of cooking add the spinach. You can use fresh if you like but I love the frozen little nuggets you buy at the supermarket that come already chopped.
  7. As you take off your lovely rich turkey chilli off the heat, chop your fresh coriander and bob it in. This really lifts the dish for me.


Cauliflower Rice 



  • A Cauliflower (or several) 
  • Extra virgin olive oil 



  1. Preheat oven to 200*C and cut the florets from the thick stalk  
  2. I have a Delia cheat tool mini chopper so I bob in a couple at a time and pulse until the cauliflower is the size of rice grains 
  3. If you don’t, grate it with a cheese grater (the thickest one) or finely dice 
  4. Add a drizzle of olive oil to the bowl and mix well so all the cauliflower is covered 
  5. Spread on a baking tray and pop in the oven. Now the timings depend on your oven. I usually have it on for about half an hour with at least 3-4 stirrings. It does need to be teased around to ensure equal cooking and so the edges don’t burn. I do like it a little on the toasty side though, it helps to bring out the nutty flavours.





  • 1 avocado 
  • 8 plum cherry tomatoes 
  • 1 red onion 
  • 1 red chilli 
  • A squeeze of lemon juice 
  • Pinch of salt 
  • Cracked black pepper  


  1. Finely dice your toms, add to a bowl and season with the salt.  
  2. Add in the finely diced red onion and the chilli .
  3. Mash your avo up carefully avoiding a trip to A&E with ‘avocado hand’ Yes really, it’s a thing…. 
  4. Mix all your lovely fresh ingredients together and season with the pepper and a squeeze of lemon.

So there is your Turkey Chilli recipe – a delicious, healthy, nutritious midweek meal. I try and source all my vegetables from organic sources and my meat from an organic, grass-fed farm with excellent standards. I am happy to share with you where. Please message me for details. Toodle pip for now folks! Amy x 


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