Foodedo recipe

Turkey Chilli with Basmati Rice

Name: Turkey Chilli with Basmati Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g basmati rice (rinsed until the water runs mostly clear); 2 tbsp rapeseed oil; 500 g turkey mince (5% or 7% fat); 1 brown onion (large, finely chopped); 1 red pepper (deseeded and diced); 3 garlic (finely chopped); 2 tsp mild chilli powder; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 2 tbsp tomato purée; 2 x 400 g tins chopped tomatoes; 2 x 400 g tins kidney beans (drained and rinsed; about 480g drained weight total); 200 ml water; 1 tsp fine salt (plus extra to taste); 0.5 tsp black pepper (plus extra to taste); 120 g soured cream (to serve); 15 g fresh coriander (roughly chopped, to serve); 1 lime (cut into wedges, to serve)

Serves 4

50 min

Quantities are kept as written by the author.

A hearty turkey mince chilli with red pepper and kidney beans in a smoky tomato sauce, served with fluffy basmati rice, soured cream, coriander and lime.

Ingredients

19 items

300 gbasmati ricerinsed until the water runs mostly clear
2 tbsprapeseed oil
500 gturkey mince5% or 7% fat
1brown onionlarge, finely chopped
1red pepperdeseeded and diced
3garlicfinely chopped
2 tspmild chilli powder
2 tspground cumin
2 tspsmoked paprika
1 tspdried oregano
2 tbsptomato purée
2 x 400 g tinschopped tomatoes
2 x 400 g tinskidney beansdrained and rinsed; about 480g drained weight total
200 mlwater
1 tspfine saltplus extra to taste
0.5 tspblack pepperplus extra to taste
120 gsoured creamto serve
15 gfresh corianderroughly chopped, to serve
1limecut into wedges, to serve

Recipe notes (2)

Note: For a hotter chilli, add a finely chopped fresh red chilli with the garlic or use hot chilli powder to taste.
Note: The chilli keeps well in the fridge for up to 3 days and can be frozen; cool it quickly before chilling or freezing, then reheat until piping hot throughout.

Method

7 steps

Step 1. Prepare all the ingredients before you start: rinse the rice, drain and rinse the kidney beans, chop the onion, pepper and garlic, and cut the lime into wedges. Keep the raw turkey mince and its packaging away from the coriander, lime and soured cream, and wash your hands, knife and board well after handling the mince. Do not wash raw turkey.
Step 2. Heat 1 tablespoon of the oil in a large deep frying pan or sauté pan over a medium-high heat. Add the turkey mince, season with a little of the salt and pepper, and cook for 6-8 minutes, breaking it up well with a wooden spoon, until there is no pink meat left and any released liquid has mostly evaporated. If your pan is small, brown the mince in 2 batches so it fries rather than steams.
Step 3. Add the remaining 1 tablespoon of oil, then add the onion and red pepper. Cook for 5-7 minutes, stirring now and then, until softened. Stir in the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée, and cook for 1 minute more, stirring constantly so the spices and purée do not catch.
Step 4. Pour in the chopped tomatoes and water, then add the kidney beans and the rest of the salt and pepper. Stir well, scraping the bottom of the pan, and bring to a gentle bubble. Reduce to a medium-low heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the chilli has thickened and the flavours have melded.
Step 5. While the chilli simmers, put the rinsed rice in a saucepan with 450ml cold water and a pinch of salt. Bring to the boil, stir once, cover with a tight-fitting lid and turn the heat down to very low. Cook for 10 minutes, then take the pan off the heat and leave it covered for 10 minutes more to finish steaming.
Step 6. Taste the chilli and adjust the seasoning with more salt and pepper if needed. Before serving, make sure the turkey is cooked through: stir the chilli well, then use a clean probe in the centre of the pan; it should read 75°C for 30 seconds, or 70°C for 2 minutes. If not, simmer a little longer and check again.
Step 7. Fluff the rice with a fork and divide between bowls. Spoon over the turkey chilli and top with the soured cream and coriander. Serve the lime wedges alongside for squeezing over at the table.