zoom Turkey & black bean chilli bowls

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    Turkey & black bean chilli bowls

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    Turkey & black bean chilli bowls

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

    Serves: 4


    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


    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. 

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    This recipe appeared within the November 2018 recipe card collection.
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