health­ier turkey chilli con carne - - THIS MONTH -

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.

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