Turkey chilli
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This much-loved Mexican meal is a fun and flavoursome dish that's ideal for any night of the week.
Ingredients
Brown rice, dry
1 cup(s)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 small, finely chopped
Turkey breast mince
500 g
Garlic
2 clove(s), crushed
Chilli powder
1 tsp, Mexican variety
Canned diced tomatoes
400 g, (1x400g can)
Salt reduced chicken stock
1 cup(s), (250ml)
Zucchini
2 medium, cut into 1cm pices
Canned corn kernels, rinsed and drained
400 g, (1x400g can)
Extra light sour cream
¼ cup(s), (60g)
Fresh coriander
2 tbs, sprigs
Instructions
1
Cook rice in a large saucepan of boiling water, following packet instructions, or until tender. Drain.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and chilli powder and cook, stirring, for 30 seconds.
3
Stir in tomatoes, stock and zucchini and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until slightly thickened. Stir in corn and cook for 2 minutes or until heated through.
4
Divide rice among plates and top with turkey chilli, sour cream and coriander. Serve.
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