Quick and easy spicy chilli using turkey mince for a lighter feel. The chilli also makes a great filling when paired with wraps for fajitas!
Energy
463 kcal
Fat
14g
Carbohydrates
40g
Fibre
9g
Protein
Salt
1.1g
This recipe uses:
Spicy Mexican Long Grain Rice
Fry onions in a little oil until soft, add the chilli paste
Add the turkey mince and fry until browned all over
Add the beans, tomatoes and simmer for 5 minutes
Add the rice to the pan and cook, covered over a low heat for a further 5 minutes
Season to taste and add a little water if needed
Serve with sour cream dip optional
To cool down chilli con carne, transfer it to a shallow, wide container to increase the surface area and speed up the cooling process. Stir occasionally and let it cool at room temperature for about 1-2 hours before refrigerating or freezing.
Chilli con carne goes well with a variety of side dishes, such as rice, tortilla chips, sour cream, grated cheese, chopped onions, avocado slices or a fresh green salad.
While you can eat chilli con carne cold, it is typically served hot or warm. Reheating it thoroughly before serving is more common.
Yes, you can freeze chilli con carne. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months.
Yes, you can use black beans in chilli con carne. It is common to add various types of beans like kidney beans, pinto beans or black beans to enhance the texture and flavour of the dish.
Chilli con carne can last in the fridge for 3 to 4 days if stored in an airtight container.
To thicken chilli con carne, you can let it simmer uncovered for a bit longer to reduce the liquid and concentrate the flavours. Alternatively, you can mix a small amount of cornstarch with water and add it to the chilli to thicken the sauce.
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