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Turkey & sweet potato chilli

11
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
Liven up a conventional chilli con carne with colourful veg to make it a complete, one-pot meal.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Turkey Breast Mince, raw

500 g

Onion(s)

1 medium, diced

Garlic

3 clove(s), chopped

Sweet potato(es), raw

250 g, cubed (skin left on)

Chilli Powder

1 teaspoons, level, hot

Sainsbury's Red Kidney Beans in Chilli Sauce

400 g

Tinned Tomatoes

1 can(s), large

Uncle Ben's Microwavable Wholegrain Rice

2 pouch(es)

Spinach

300 g, young leaf

Instructions

  1. Heat a wide, nonstick, sauté pan and mist with cooking spray. Add the turkey, season, then cook over a high heat for 5-6 minutes, breaking the mince up with a wooden spoon, until there is no pink meat left. Tip onto a plate and set aside.
  2. Mist the pan with spray and add the onion, garlic and sweet potato, with a splash of water. Cook over a medium-high heat for 15 minutes, stirring occasionally and adding more water to prevent sticking, until the vegetables are tender.
  3. Stir through the chilli powder, beans and tomatoes. Fill the empty bean tin with water and pour into the pan. Return the cooked mince to the pan, stir to combine, and simmer for 15-20 minutes.
  4. Cook the rice to pack instructions. Stir the spinach into the chilli to wilt and serve with the rice, seasoned with black pepper.

Notes

Freeze in individual portions for up to one month. Defrost overnight in the fridge and once reheated, ensure it’s piping hot throughout before serving.

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