Recipe · Tex-Mex
Turkey Chilli with Brown Rice
A rich, smoky turkey and kidney bean chilli served with brown rice. One pot, four portions and 37 g of protein each.
By Richard Branson ·
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 servings
- Difficulty
- Easy
Lean turkey mince keeps this chilli light, while smoked paprika, cumin and a long simmer give it plenty of depth. It is even better the next day.
Why is chilli good for meal prep?
It reheats perfectly, freezes well and scales up easily. Make a double batch on the weekend and you have lunches and dinners covered for a heavy training week.
+Can I freeze turkey chilli?
+Is it very spicy?
Ingredients
Makes 4 servings
For the chilli
To serve
Equipment
Large saucepan or casserole · Saucepan for rice
Method
- 1
Soften the vegetables
Heat the oil in a large pan over a medium heat. Cook the onion, pepper and carrot for 8 minutes until soft, then add the garlic for 1 minute.
- 2
Brown the turkey
Turn up the heat, add the turkey and cook for 5 minutes, breaking it up, until no longer pink.
- 3
Add the spices
Stir in the chilli powder, cumin, paprika and oregano and cook for 1 minute.
Tip: Toasting the spices briefly brings out their flavour.
- 4
Simmer
Add the tomatoes, purée, kidney beans and stock. Bring to the boil, then simmer gently, partly covered, for 30 minutes, stirring occasionally, until thick.
- 5
Cook the rice
Meanwhile, cook the rice according to the pack instructions, usually 25–30 minutes, and drain.
- 6
Serve
Season the chilli to taste and serve with the rice, lime wedges and coriander.
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrate | 58 g |
| of which sugars | 9 g |
| Fat | 10 g |
| of which saturates | 2.3 g |
| Fibre | 9 g |
| Salt | 0.7 g |
Estimated from typical ingredient values. Brands and portion sizes will change the numbers.
Tips & swaps
- Add a square of dark chocolate at the end for a richer sauce.
- Serve with a spoonful of Greek yoghurt if you eat dairy.
Storage
Keeps 3 days in the fridge or 3 months frozen. Cool and chill cooked rice within 1 hour and reheat it only once.
