Chili can be a bit of a naughty dish sometimes. Order this in a restaurant and you’re looking at a calorie overload from cheese, sour cream and crisps to dip in. The other half and I really love chili so ages back I changed up my recipe to be super healthy, tasty and healthy. I swapped beef mince for turkey mince, kidney beans for chickpeas and packed full of veggies. To be honest with you, I prefer the healthier version to the traditional version! Fiver says I can convert you as well.
I saw a recipe advertised by MyFitnessPal for chili cheese courgette boats. The idea really intrigued me and I wanted to test it out. I read through their ingredients and groaned a bit. I know what I like and decided I would stick to that. The only things I have taken on board from their recipe is the courgette boats and I decided to split the kidney beans and chickpeas. Call me big headed, but I couldn’t give up my chili recipe for another one. My take on this recipe clocks in under 400 calories and that includes some cheeky salted tortilla crisps crumbled on the top. It is a little carb heavy, but its all complex carbs (bar the tortilla crisps). If you’re at all worried, just be easy on the carbs that day and you’ll be fine – balance! By all means, ditch the tortilla crisps to bring down the calories and carbs even lower. This is also a protein power house, so it will keep you full for the rest of the evening.
I did get caught up in dancing and singing while I was cooking, so I forgot photos. I will update this recipe with photos the next time I make it.
Chili Cheese Courgette Boats – Serves 4
4 medium courgettes, cut in half and scooped of flesh
500g turkey mince
1 onion, diced
1 bell pepper (any colour), diced
1/2 tin kidney beans, rinsed well
1/2 tin chickpeas
1 tin chopped tomatoes
40g light grated cheese
20g lightly salted tortilla crisps (optional)
2 tbsp tomato puree
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp chili powder (adjust this to how hot you like it, I kept it very mild for the little one)
1 tsp oregano
1/2 tsp ground ginger
black pepper (as much as you like)
Preheat your oven to 180c and set aside a baking dish large enough to lay out the courgette boats. Slice each courgette in half and perforate around the edges. Using a small spoon, gently scoop out the flesh so that you’re left with hallowed out courgettes. Dice up the flesh and set aside.
In a large frying pan over medium to high heat, begin to fry the turkey mince using a little bit of frylight. Once the turkey mince is nearly cooked, add in the diced onion and bell pepper. Continue to cook for around 3 minutes or until the onion and pepper being to soften.
Add in kidney beans, chickpeas, diced courgette flesh and spices and cook for around 5 minutes. If the spices begin to stick to the pan, add a splash of water to lift it.
Add the chopped tomatoes and tomato puree and mix thoroughly. Cook for roughly 5-10 minutes or until you have your desired consistency for the chili.
Place the courgette boats in the baking dish and fill each courgette with the chili. Each courgette boat should have a heaping mound of chili on the top. Sprinkle the grated cheese across the top of the chili boats and place in the oven.
Cook in the oven for 20 minutes or until the courgette boats are soft. Crumble the tortilla crisps on the top and serve. If you have extra chili left over that doesn’t fit in the boats, plate it up and use it as a bed for the courgette boats.