This recipe makes enough for 5 portions and is ready in 1 hr. Serve with cauliflower rice or a large salad if you are watching your Calorie intake.
500g turkey mince
2 medium red onions, chopped
3 garlic cloves, peeled and ﬁnely chopped
1 red pepper, diced
Small tin of sweetcorn
1tsp chilli powder (more if desired)
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain ﬂour
400ml beef stock, made with 1 beef stock cube
1 can chopped tomatoes
1 can of red kidney beans, drained
3 tbsp tomato purée
1 tsp dried oregano
1 bay leaf
Seasoning to taste
1. Dry fry the mince and onions. Cook together for 5 minutes
2. Add the garlic, chilli powder, cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the ﬂour and stir well.
3. Add the stock slowly whilst stirring. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, oregano and bay leaf. Season well.
4. Bring to a simmer on the hob, then cover loosely with a lid. Reduce and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.