Spray a large non-stick pan with low-calorie cooking spray and place on high heat. Add the beef and cook for 5 minutes, breaking up any lumps with a spoon, then drain any excess fat.
Add the onion, peppers, garlic, chopped chili pepper, tomato puree, oregano, sweet pepper, cumin, and chili powder to the pan, then reduce the heat to medium and cook for 5 minutes.
Add the kidney beans, chopped tomatoes, beef stock cube, and 300ml of boiling water to the pan. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes.
Meanwhile, cook the rice and turmeric according to the package instructions in a separate pan. Drain well and stir in the chopped cilantro.
Serve the spicy beef chili with your favorite vegetables or salad.
