Turkey Chilli

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Ground turkey(500 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Kidney Beans(400 g)
• Corn(150 g)
• Beef Stock(250 ml)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Oregano(1 tsp)
• Curry Powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Cheddar cheese(80 g)optional
• Fresh cilantro(10 g)optional

Method

1. 1

   Dice the {Onion} and {Bell pepper}, mince the {Garlic}, drain and rinse the {Kidney Beans}, and grate the {Cheddar cheese} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion} and {Bell pepper} and cook until softened. Stir in the {Garlic} for the last minute.

   ~6 min

3. 3

   Add the {Ground turkey}, {Cumin}, {Smoked paprika}, {Oregano}, {Curry Powder}, {Salt}, and {Black pepper}. Break up the turkey and cook until no longer pink.

   ~7 min

4. 4

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Beef Stock}, {Kidney Beans}, and {Corn}. Bring to a gentle bubble.

   ~3 min

5. 5

   Lower the heat and simmer until the chilli is thick and rich, stirring once or twice as it reduces.

   ~14 min

6. 6

   Serve the chilli in bowls topped with {Cheddar cheese} and {Fresh cilantro} if using.

   ~0 min