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Easy Turkey Chilli

with cheesy topping and fluffy rice

Chilli is a classic dish in the wonderful world of Tex-Mex cuisine, which explains the Mexican influences in this recipe. Along with spiced and simmered turkey mince, you'll also find fluffy rice for scooping up your stew and a sprinkling of cheese for added tastiness.

Tags:
Quick
Discovery
Allergens:
Milk
Barley
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 sachet(s)

Ground Cumin

1 unit(s)

Bell Pepper

1 pack(s)

Red Kidney Beans

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Chopped Tomato with Onion & Garlic

50 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Garlic

250 grams

Turkey Mince

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)3446 kJ
Energy (kcal)824 kcal
Fat14.5 g
of which saturates7.3 g
Carbohydrate106.9 g
of which sugars17.6 g
Dietary Fiber14.5 g
Protein61.1 g
Cholesterol0 mg
Salt3.34 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice then bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid. 
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Fry the Mince
2
  • Drain and rinse the beans in a sieve.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Peel and grate the garlic (or use a garlic press).
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the turkey mince and pepper until the turkey is browned, 5-6 mins. Break up the mince with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
Simmer the Sauce
3
  • Add garlic, cumin and Mexican spice to the pan. Cook, stirring, for 30 secs.
  • Pour in chopped tomatoes, beansstock, ½ tsp sugar and 75ml water (double both for 4p).
  • Bring to the boil then lower heat to medium.
  • Simmer until the sauce is nice and thick, 6-8 mins. Stir often to prevent sticking. IMPORTANT: Mince is cooked when no longer pink in the middle.
  • Season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
4
  • Stir in as much of the chilli flakes as you like (use less if you don't like spice).
  • Fluff up the rice with a fork and share between bowls.
  • Top with spoonfuls of turkey chilli.
  • Finish with a scattering of cheese.