2tbsps olive oil
2 red onion, peeled and finely chopped
4 red pepper, deseeded and diced
2 red chillies, deseeded and finely chopped
4 garlic cloves, peeled and crushed
1kg turkey mince
4 tablespoons tomato paste
800g chopped tinned tomato
2tbsp dried oregano
6tsps ground cumin
4tsps smoked paprika
2 cinnamon sticks
500g kidney beans (drained)
Essential Cuisine Premium Instant Gravy
Steamed brown rice
Tortilla chips (to serve)
Sour cream (to serve)
Avocado, sliced (to serve)
Freshly chopped coriander (to serve)
- Heat the oil in a large, deep frying pan over high heat. Add the onion, red pepper, chilli and garlic. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until soft.
- Increase heat to high. Add the mince and cook, breaking up any lumps with a wooden spoon for 5 minutes or until the mince changes colour. Add the tomato paste and stir to combine. Add the tomato, oregano, cumin, paprika and cinnamon sticks. Season to your taste, bring to the boil, reduce heat to medium-low and simmer for 25 minutes or until liquid has reduced. Stir in the beans and the gravy mix until you have the correct consistency, cook for 5 minutes or until piping hot.
- Serve your Turkey Chilli Con Carne with brown rice, topped with tortilla chips, sour cream, avocado (or guacamole) and coriander.