Dinner recipe
Turkey mince chilli bowls with kidney beans, sweetcorn, peppers, tomatoes, rice, coriander, smoked paprika, cumin, and lime.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
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.
Image: Shop Sorted generated asset
Ingredients
lidded saucepan, large frying pan, fine grater, knife, chopping board
Method
Dice the onion and peppers, grate the garlic, drain and rinse the kidney beans, chop the coriander, zest one lime, and cut both limes into wedges.
Rinse the basmati rice, then cook in a lidded saucepan with 600ml water and a pinch of salt for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
Heat 1 tablespoon olive oil in a large frying pan over a medium-high heat. Add the turkey mince with a pinch of salt and black pepper and cook for 6-7 minutes, breaking it up, until no pink remains and the edges start to brown.
Add the remaining 1 tablespoon olive oil, onion, peppers, garlic, smoked paprika, cumin, lime zest, tomato puree, a pinch of salt, and black pepper. Cook for 4-5 minutes until the peppers start to soften and the turkey looks red-gold.
Stir in the chopped tomatoes, kidney beans, sweetcorn, and 150ml water. Simmer for 10-12 minutes until thick and spoonable.
Squeeze in half the lime wedges and stir through most of the coriander. Taste and add more salt, black pepper, or lime if needed.
Divide the rice between bowls, spoon over the smoky turkey chilli, and finish with the remaining coriander and lime wedges.
