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