Evening
Turkey chilli with beans and brown rice
Makes four, freezes well, and the beans are doing more of the work than the mince.
PoultryServes 415 minutes to prepare, 40 to cook
What goes in
- Turkey mince500 g
- Tin of kidney beans, drained400 g
- Tin of chopped tomatoes400 g
- Onion, diced1
- Red pepper, diced1
- Garlic cloves, crushed2
- Ground cumin2 tsp
- Smoked paprika1 tsp
- Brown rice200 g
- Olive oil2 tbsp
What to do
- Soften the onion and pepper in the oil for eight minutes, then add the garlic and spices and cook one minute more.
- Raise the heat, add the mince and break it up. Let it brown properly rather than stewing — that colour is the flavour.
- Add the tomatoes and half a tin of water, and simmer, part-covered, for twenty-five minutes.
- Stir in the beans and cook a final five minutes.
- Cook the rice in plenty of unsalted water for twenty-five minutes while the chilli simmers, and serve the two together.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
The turkey mince → a second tin of beans and a handful of green lentils
Makes it vegan.
Kidney beans → black beans, or pinto