healthier turkey chilli con carne
This better-for-you chilli con carne uses turkey mince as an alternative to beef – and it’s gluten-free, too. serves 4| prep 20 mins | cooking 45 mins 1 tbs extra virgin olive oil 1 red capsicum, deseeded, finely chopped 1 red onion, finely chopped, plus extra, to serve 1 long fresh green chilli, chopped, plus extra, to serve 3 garlic cloves, finely chopped 500g turkey mince 2 tbs tomato paste 400g can diced tomatoes 375ml (11 ⁄ 2 cups) salt-reduced chicken stock or water 1 tbs dried oregano leaves 3 tsp ground cumin 2 tsp smoked paprika 1 cinnamon stick 400g can black beans, rinsed, drained Steamed brown rice, white corn chips, Greek-style yoghurt, sliced avocado and fresh coriander sprigs, to serve
1 Heat the oil in a large, deep frying pan over high heat. Add the capsicum, onion, chilli and garlic. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until soft. 2 Increase the 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, stock or water, oregano, cumin, paprika and cinnamon. Season. Bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until liquid has reduced slightly. Stir in the beans. Cook for 3 minutes or until warmed through. 3 Serve the chilli con carne with brown rice and top with corn chips, yoghurt, avocado, coriander and extra red onion and chilli.