• 1 tablespoon vegetable oil
  • 400g British turkey steaks, cut into thin strips or chunks
  • 1 onion, peeled and chopped
  • ½ x pack basics peppers, deseeded and chopped
  • ½ x 400g pack basics mushrooms, quartered
  • 1 garlic clove, peeled and finely chopped
  • ½ x 50g pack chilli con carne recipe mix by Sainsbury's
  • ½ chicken stock cube, made up 250ml with hot water
  • 400g tin basics peeled tomatoes
  • 300g basics long grain rice


  1. 1

    Heat the oil in a large frying pan and cook the turkey, onion, pepper and mushrooms over a medium heat for 12 minutes, until golden.

  2. 2

    Stir through the garlic and the chilli con carne mix. Add the stock and the tomatoes, breaking up the tomatoes a little with the back of a spoon. Simmer for 5-10 minutes, until the sauce has thickened.

  3. 3

    Meanwhile, cook the rice, according to pack instructions. Divide the rice between 4 bowls and top with the chilli. Serve immediately.

  4. 4

    Make it veggie: Try swapping the turkey for sweet potato. Chop the sweet potato into bite-size cubes, drizzle with oil and roast in a hot oven for 35 minutes, until tender. Stir into the chilli a few minutes before the end of cooking time.

Nutritional Details

Each serving provides
  • Energy 1432kj 342kcal 17%
  • Fat 7.3g 10%
  • Saturates 1.2g 6%
  • Sugars 11.4g 13%
  • Salt 0.38g 6%

% of the Reference Intakes

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