Turkey & sweet potato chilli
Calorie controlled cooking spray
Turkey Breast Mince, raw
1 medium, diced
3 clove(s), chopped
Sweet potato(es), raw
250 g, cubed (skin left on)
1 teaspoons, level, hot
Red Kidney Beans in Chilli Sauce
1 can(s), large
Brown Rice, dry
300 g, young leaf
- 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.
- 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.
- 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.
- Meanwhile, cook the rice to pack instructions. Stir the spinach into the chilli to wilt and serve with the rice, seasoned with black pepper.