Dinner recipe
Turkey mince chilli bowls with kidney beans, sweetcorn, peppers, tomatoes, rice, coriander, smoked paprika, cumin, and lime.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Ingredients
wide5l saucepan, 3l lidded rice saucepan, clean food thermometer, knife and board, scales and measuring jug, bowl for browned mince
Method
For larger households repeat separate batches of no more than four servings with each batch’s share of every displayed ingredient. Keep pan dimensions and maximum frying loads fixed; allow extra time. Finely dice onion and peppers, crush garlic and drain cooked kidney beans and canned sweetcorn to their displayed edible weights. Finely chop coriander stems and keep leaves separate. Measure 2g lime zest and 30ml juice; cut remaining fruit into wedges.
Divide raw turkey mince into two equal batches, no more than 250g per batch. Divide 15ml oil between them before cooking. Heat a wide 5l pan over medium-high heat and fry each batch for 6–8 minutes, breaking up clumps to pea-sized crumbs, until opaque and lightly golden. Transfer to a bowl; further cooking follows. Wash hands after handling raw mince.
Heat the remaining 15ml oil in the same pan over medium heat. Cook onion and peppers for 8–10 minutes until softened, stirring. Add all garlic,coriander stems,paprika,cumin,tomato puree and measured lime zest; stir 1 minute until fragrant.
Return mince and all juices, then stir in all tomatoes,kidney beans,sweetcorn and 150ml water. Bring to a simmer and cook uncovered 15–20 minutes, stirring, until thick and spoonable. Check the chilli in several places reaches 75°C for 30 seconds with a clean probe; continue cooking and recheck if needed.
Meanwhile rinse the rice and put in a 3l lidded saucepan with the remaining 600ml water. Bring to a simmer, cover and cook on low 10–12 minutes or to the selected white-basmati packet, until absorbed and tender. Rest covered off the heat 3 minutes, then fluff.
Stir all measured lime juice into the chilli. Divide all rice and chilli equally between serving bowls and scatter all coriander leaves. Serve with the remaining lime wedges.
