Harissa Chilli with Crispy Potatoes
If you find some leftover harissa paste in the back of your fridge, show it some love by turning it into this quick, low-calorie chilli. Because harissa is made from a blend of red chillies, it has a lovely smoky flavour. We love that you can let the potatoes do their thing in the oven while you whip up the turkey-mince chilli.
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We serve this chilli with a side of pickled red onion. Peel and thinly slice a red onion and add to a small bowl with 3 tbsp white wine vinegar, a pinch of salt and pinch of granulated sweetener. Toss to coat and leave to one side while you make the chilli.
You could swap the potatoes for sliced sweet potatoes and use other types of mince if you prefer.
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