From the OPR kitchen
A lighter mince chilli with tinned kidney beans and rice.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Turkey and kidney bean chilli
At home recipes · Family
A lighter mince chilli with tinned kidney beans and rice.
15 min prep · 25 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Warm oil and soften onion and pepper for 6 minutes. Add turkey mince and cook, breaking it into small pieces.
- 2Stir in spices, tomatoes, stock and drained tinned kidney beans. Cook rice separately while the chilli simmers.
- 3Bring to a gentle simmer and cook for about 25 minutes, stirring occasionally and adding water if it becomes too thick. Check all vegetables and pulses are completely tender.
- 4Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 5Season and serve the piping-hot chilli over freshly cooked rice. Use tinned kidney beans, not raw dried beans.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
Families who've made this
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