Turkey chilli with rice


A spicy classic, with a delicious turkey twist


-Serves: 2
-Preparation time: 15 Minutes
-Cooking time: 20-25 Minutes
-Nutrition per serving: 684 cals, 14.6g fat, of which 2.4g saturated fat, 22.8g added sugar, 0.76g salt



  • 1 tablespoon vegetable oil
  • 400g stir fry turkey
  • 1 onion, chopped
  • ½ x pack basics peppers, deseeded and chopped
  • ½ x 400g pack basics mushrooms, quartered
  • 1 clove garlic, finely chopped
  • ½ x 50g pack chilli con carne spice mix
  • 250ml chicken stock (made using ½ a stock cube)
  • 400g tin basics peeled tomatoes
  • 300g basics long grain rice



  1. Heat the oil in a large frying pan and cook the turkey, onion, pepper and mushrooms over a medium heat for 12 minutes, until golden.
  2. Stir through the garlic and the chilli con carne mix. Add the stock and the tomatoes, breaking up the tomatoes a little with the back of a spoon. Simmer for 5-10 minutes, until the sauce has thickened.
  3. Meanwhile, cook the rice, according to pack instructions. Divide the rice between 4 bowls and top with the chilli. Serve immediately.


Make it veggie
Try swapping the turkey for sweet potato. Chop the sweet potato into bite-size cubes, drizzle with oil and roast in a hot oven for 35 minutes, until tender. Stir into the chilli a few minutes before the end of cooking time.

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