Turkey Chilli with Brown Rice

Updated: Jun 16



Serves: 6


Using minced turkey instead of the more traditional beef, for the chilli, makes a healthier choice, which is a little different from the norm. Sometimes, if someone doesn’t like red kidney beans, I add one extra diced red pepper to the chilli instead. There will still be plenty of chilli to feed 6 people.


Not strictly necessary of course, but if possible make the chilli a day in advance as it always tastes better when re-heated the following day. Cool and chill, covered, overnight. Re-heat the chilli, in a covered casserole dish, in an oven pre-heated to 190C, 170C Fan, Gas 5 for approximately one hour, or until piping hot. Stir well, half way through re-heating, and before serving.

You will need a large casserole dish, with a lid that is suitable for both hob and oven.


This delicious chilli uses two types of chilli for maximum health and flavour! The casserole simmers gently in the oven, allowing you to get on with other things.

Left over chilli can be covered and chilled for up to 2 days. This recipe also freezes well for up to 3 months.

Cook the brown rice in a large pan of boiling water for about 30 minutes, until tender. Drain and serve.

Protein, fat, fibre and vitamins are all present in this filling meal with carbohydrate and fibre in the brown rice.


2 Tbsps. rape seed or olive oil

900g turkey leg or breast mince

2 slices lean back bacon, chopped

2 medium red onions, chopped

2 celery stalks, chopped

2 small carrots, sliced

1 Tsp. Very Lazy Garlic, from a jar

1 Tbsp. ground cumin

1 Tbsp. plain flour

2 rounded Tbsps. tomato puree

2 Tbsps. tomato ketchup

400ml. hot chicken stock

1x400g can chopped tomatoes

1x200g can chopped tomatoes

Salt

1 Tsp. runny honey

1 long red chilli, de-seeded and chopped, and 1-2 Tsps. Very Lazy Chillies, from a jar

2 x 400g can red kidney beans, rinsed and drained

1 large red pepper, de-seeded and chopped roughly

1 large green pepper, de-seeded and chopped roughly

1 Tbsp. freshly chopped coriander or parsley


To Serve: Brown rice, mixed leaf salad


1. Pre-heat oven to 160C, 140C Fan, Gas 3.

2. Heat 1 Tbsp. oil in a large flame proof casserole.

3. Add turkey mince, with the bacon. Turn heat up and stir-fry to brown the turkey, breaking up any clumps of meat, as you go. Using a slotted spoon, transfer turkey and bacon to a large dinner plate, and set aside. Add remaining oil to the pan.

4. Add onions, carrots and celery and cook, stirring frequently for about 7 minutes, over medium heat, until vegetables soften.

5. Stir in the garlic, cumin and flour. Cook, stirring for 1 minute. Return mince and bacon to the casserole.

6. Add tomato puree, tomato ketchup, canned tomatoes, chicken stock, honey and a light seasoning of salt. Add both types of chillies and stir well.

7. Bring to the boil, on the hob, stirring.

8. Transfer casserole to the oven and cook, covered with a lid, for 40 minutes. Add the drained red kidney beans, with the red and green peppers. Stir well, then return to the oven, covered, for a further 30-40 minutes.

9. Serve the chilli, sprinkled with the chopped coriander or parsley, accompanied by brown rice and the leaf salad.

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