North Hampshire Lifestyle Jan - Feb 2023
The new year edition is here - but we’ve done away with the usual ‘new year, new you’ spiel and instead we’re focusing on things to banish the winter gloom and lots of inspiration in the kitchen, the home and for later life. Plus, you’ve got the chance to win lots of goodies, including a pet friendly holiday and adjustable dumbbells
The new year edition is here - but we’ve done away with the usual ‘new year, new you’ spiel and instead we’re focusing on things to banish the winter gloom and lots of inspiration in the kitchen, the home and for later life. Plus, you’ve got the chance to win lots of goodies, including a pet friendly holiday and adjustable dumbbells
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CHICKEN & KALE<br />
Chilli<br />
Preparation time: 5 minutes<br />
Cooking time: 25 minutes<br />
Serves: 4<br />
INGREDIENTS<br />
1 tbsp oil<br />
1 leek, sliced<br />
1 clove garlic, chopped<br />
2 tsp chilli powder<br />
1 tsp ground cumin<br />
500g minced chicken or turkey<br />
2 tbsp tomato puree<br />
400g can chopped tomatoes<br />
400g can black beans, drained and rinsed<br />
250g bag kale<br />
1 ripe avocado, diced<br />
Soured cream and cooked rice to serve<br />
METHOD<br />
Heat the oil in a large saucepan and fry<br />
the leek and garlic for 1 minute. Add the<br />
spices and then the minced chicken and<br />
fry<br />
until<br />
browned.<br />
Add the tomato<br />
puree, chopped tomatoes<br />
along with ½ can of water and the<br />
beans. Cover and simmer for 20 minutes.<br />
Meanwhile, cook the kale in boiling water<br />
for 3-4 minutes, drain well then stir into the<br />
chilli. Season to taste.<br />
Serve topped with avocado, a spoonful of<br />
soured cream on a bed of rice.<br />
www.discovergreatveg.co.uk<br />
www.minervamagazines.co.uk | 15
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