Turkey & Black Bean Chilli
A single portion of Mexican cooking, ready in 22 minutes. There's a kick to it.
Per portion
Calories from protein 24%, carbs 42%, fat 34%. Estimated from the ingredients.
Roughly £2.00 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Fry the turkey mince with ½ tsp salt in a splash of oil over medium-high heat for 5 minutes, breaking it up, until browned with no pink left. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Stir in the garlic, cumin, paprika and chilli flakes for 30 seconds until fragrant, then add the black beans and chopped tomatoes and simmer for 8 minutes until thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Cut a thin wedge from the lime for serving and squeeze the rest in, taste and season with salt and black pepper, then serve over the rice, scattered with the coriander, with the lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/turkey-and-black-bean-chilli/
