Turkey Chili with Kidney Beans

Steps

1. Dice the onion and the pepper small. Chop the garlic.

   5 min

2. Soften the onion and pepper in the olive oil over medium heat for 5 minutes, then add the garlic for one more.

   6 min

3. Turn the heat up, add the turkey and break it apart with a spoon. Fry until no pink is left and the liquid it gives off has gone.

   6 min

4. Stir in the cumin, paprika, chilli flakes and tomato paste and fry for a minute, until the spices smell toasted.

   2 min

5. Pour in the passata and the stock, bring it to a simmer and cook uncovered for 15 minutes. Add the drained beans and give it 5 minutes more, then season.

   20 min

6. Serve with coriander scattered over the top.

   1 min

Serving suggestion

Rice, a baked potato or a spoon of Greek yogurt all suit it.

Storage

Better the next day. Keeps four days in the fridge and freezes for three months.

Notes

One teaspoon of chilli flakes is mild. Double it if you want it to bite.