zoom Turkey & black bean chilli bowls
  • Print A4 A5
    • Close

    Save to your scrapbook

    Turkey & black bean chilli bowls

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Turkey & black bean chilli bowls

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    300g pack British turkey breast strips
    1 tsp Tabasco Pepper Sauce
    2 garlic cloves, crushed
    2 limes, juice of 1 and 1 cut into wedges
    1 tsp honey
    2 tbsp sunflower oil
    1 red onion, diced
    400g can black beans, rinsed and drained
    250g pack microwavable brown rice
    2 tomatoes, diced
    Large handful coriander, roughly chopped
    1 avocado, sliced
    40g grated cheddar

    Method

    1. Put the turkey in a bowl with the Tabasco, garlic, juice of ½ lime, honey, 1 tbsp oil and a pinch of salt. Stir to coat the turkey in the marinade, then cover the bowl and set aside. 

    2. Heat the remaining 1 tbsp oil in a medium saucepan and fry the onion gently over a medium heat for 5 minutes, until softened. Add the black beans and fry for a further 2-3 minutes. Add the rice to the pan, season and heat for another 2 minutes. Take off the heat, stir in the remaining lime juice plus the tomatoes and coriander, then season.

    3. Heat a griddle pan over a medium-high heat. Cook the turkey strips for 2-3 minutes on each side, or until cooked through. Divide the rice and black bean mixture between bowls and top with the turkey, avocado, lime wedges and a sprinkling of cheddar. 

    Your recipe note

    Edit your recipe note

    This recipe appeared within the November 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

    Comments

    Average user rating

    5 stars

    Glossary