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Turkey chilli with basmati rice and soured cream family recipe, by Marley Spoon

Another in our series of our Marley Spoon featured recipes

Posted: 22 October 2015
by Catherine Hudson


Chef Kate has created a hearty dish with plenty of flavour and fresh ingredients. A healthy alternative to beef mince, turkey is lower in fat, calories and cholesterol, but without compromising on taste or texture. The secret ingredients to making it a special chilli con carne? The hint of brown sugar and dark chocolate which rounds the dish off beautifully. Add a spoonful of sour cream – cook, relax and enjoy!Cooking time: 45 mins

Serves 4


1 onion

2 cloves garlic

2 red peppers

10g fresh coriander

1 tin chopped tomatoes

1 tin black beans

70g tomato puree

3 squares dark chocolate

10g Mexican chilli con carne spice

300g basmati rice

200g soured cream

1tbsp dark brown sugar


1.Cook rice

Rinse the rice under cold water. Place in a medium saucepan and add 1/2tsp of salt. Cover with 600ml of cold water. Bring to a boil. Cover with a tight fitting lid, reduce the heat to low and cook for 12-14mins. Set aside with the lid on until ready to use.


2. Prepare vegetables

Peel and finely chop the onion. Wash, deseed and roughly chop the peppers. Peel and finely chop the garlic. Wash, pick and roughly chop the coriander leaves and finely chop the stalks.


3. Cook vegetables

Heat 2tbsp of oil in a large saucepan over a medium heat. Add the onions, garlic and red pepper pieces and sauté for 4-5mins, until soft.


4. Brown mince

Add the Mexican spices (to preference) and turkey mince, break up with a wooden spoon, stirring until cooked through, about 4mins. Meanwhile, drain and rinse the black beans.


5. Add tomatoes

Add the tomato paste and the tinned tomatoes. Fill the empty tin with water and pour into the saucepan. Add the chocolate, 1tbsp of sugar (preferably dark brown), coriander stalks, half the leaves and salt and pepper. Continue cooking for 15mins, stirring every so often.


6. Add beans

Now add the beans and cook for a further 5mins to warm through. Use a fork to fluff up the rice. Plate with the chilli, then garnish to preference with the remaining coriander leaves and a dollop of seasoned soured cream.

Turkey chilli with basmati rice and soured cream

Recipe: Marley Spoon –

Photography: Alex Freundorfer –

Don't miss trialling all the other fantastic Marley Spoon recipes, which can be found via our Marley Spoon recipe hub - find a new one uploaded every Thursday until mid-November, on

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