TURKEY & KIDNEY BEAN CHILLI

 

A comforting combination of turkey, beans and vegetables in a gently smoky tomato sauce.

Serves 2 | About 35 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Original Ghee
• 250g turkey mince
• 1 small onion, finely chopped
• 1 red pepper, diced
• 1 garlic clove, finely chopped
• 1 × 400g tin kidney beans, drained and rinsed
• 200g chopped tinned tomatoes
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chilli powder (optional)
• 100ml water, plus extra if needed
• A squeeze of lime
• Salt and black pepper, to taste
• Plain yoghurt and fresh coriander, to serve (optional)

METHOD:

1. Melt the ghee in a saucepan over medium heat. Add the onion and pepper, and cook for 5 minutes until beginning to soften.

2. Add the turkey mince. Cook for 5–6 minutes, breaking it into small pieces with a wooden spoon.

3. Stir in the garlic, cumin, paprika and optional chilli powder. Cook for 30 seconds.

4. Add the tomatoes, kidney beans and water. Bring to a gentle simmer.

5. Cook partly covered for 12–15 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens. Check the turkey mixture reaches 75°C for 30 seconds.

6. Finish with lime juice, salt and black pepper.

Enjoy on its own or with brown rice. Add a spoonful of plain yoghurt and a little coriander if you like.

GHEE TIP
Briefly stirring the spices through the ghee-coated ingredients helps release their aroma before you add the tomatoes.