4 large baking potato

1 tbsp olive oil

1 stalk celery, chopped

1 tbsp garlic infused oil (optional)

300g turkey mince

1 tbsp smoked paprika

1 tbsp ground cumin

1 tbsp wine vinegar

1 tbsp soft light brown sugar

350ml passata

reduced-fat hard cheese, grated, to serve

4 scallion, chopped, to serve (green end only)


Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.

Meanwhile, make the chili. Heat the remaining oil in a large frying pan over a medium heat.

Add the celery, garlic infused oil and some seasoning, and cook for 5 mins until soft.

Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon.

When it’s cooked through, add the spices, vinegar, sugar and passata.

Reduce to a simmer and cook for 10 mins or until the liquid has reduced.

Halve each potato and spoon in the chili. Serve each potato sprinkled with cheese and scallions.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Turkey chili potatoes
*We recommend the help  of a registered dietician
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