Turkey Chilli

For 2 servings

• Olive oil1 tbsp
• Onion, chopped1/2
• Red pepper, diced1/2
• Garlic clove, crushed1
• Turkey mince250 g
• Ground cumin1/2 tsp
• Smoked paprika1/2 tsp
• Chilli powder (adjust to taste)1/2 tsp
• Tomato purée1 tbsp
• Tin chopped tomatoes200 g
• Tin kidney beans, drained200 g
• Chicken or vegetable stock100 ml
• Saltto taste
• Rice, to serve

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and red pepper and cook for 5-6 minutes, stirring occasionally, until softened.

2. 2

   Add the garlic and cook for 1 minute until fragrant.

3. 3

   Turn the heat up to medium-high, add the turkey mince, and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned all over with no pink remaining. Turkey mince is leaner than beef, so keep it moving to stop it sticking to the pan.

4. 4

   Stir in the cumin, smoked paprika and chilli powder and cook for 1 minute.

5. 5

   Add the tomato purée, chopped tomatoes, kidney beans and stock. Stir well and season with salt.

6. 6

   Bring to a simmer, then reduce the heat and cook uncovered for 20 minutes, stirring every so often, until thickened.

7. 7

   Taste and adjust the seasoning before serving over rice.