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Chilli and Rice



For the Chilli: -

1lb lean turkey mince or ½ packet of Quorn mince

1 medium onion

1 red pepper

400g tin drained kidney beans (no sugar/salt added) in water

1-2 red chillies, seeds removed, finely chopped

400g tin chopped tomatoes

1 tbsp tomato puree

1-2 cloves garlic, finely chopped

2 tsp paprika

1 tsp mixed herbs

2 tsp olive oil


For the rice: -

1 cup of wholegrain rice, washed in 2 changes of water

1 medium onion

2 cups vegetable stock

2 tsp olive oil

1 tsp garam masala

2 tsp soy sauce




For the chilli: -

1.   Finely chop onion, pepper, chillies and garlic and sauté in oil over a low heat for 5 minutes.


2.   Add mince and stir regularly.


3.   Add paprika and cook for a further minute, stirring constantly.


4.   Add tomatoes, herbs and season with salt and pepper and cook for 30 minutes or until mince is thoroughly cooked and peppers soft.


5.   Add a little water or vegetable stock during cooking if required.


For the rice:-

1.   Finely chop onions and sauté in oil until transparent.


2.   Add rice and cook on a low heat covered for a further 3 minutes.


3.   Add vegetable stock, garam masala and soy sauce and simmer gently covered for 30 minutes or until rice is tender and water is absorbed.


4.   Add more water during cooking if required.

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