Turkey Chili

Serves 5/6

750 gr of minced turkey

900 gr of tinned tomatoes

1 beef stock cube

1 chopped onion

1 garlic clove

1 tbsp of tomato purée

1 red or green or yellow pepper

10 mushrooms

1 can of kidney beans

(Spice quantity is up to you – I put quite a lot in)

2 tsp Ground cumin

3 tsp Ground coriander

3tsp Ground paprika

3tsp Ground cayenne pepper

Fresh coriander to garnish.

SLOW COOKER OPTION

1. If you have a slow cooked, add onion and garlic to the bottom.
2. Brown mince and then add to the onions and garlic.
3. Add the tinned tomatoes and put in the stock cube.
4. Add the tomato purée and spices.
5. Put on high overnight to cook.
6. Turn it off in the morning but add the mushrooms, the peppers and kidney beans.
7. Taste before serving and add salt and pepper to your liking.
8. Garnish with coriander and enjoy we had it with quinoa,  guacamole, jalapenos, fresh tomatoes, greek yogurt, more coriander and if you wish a little grated cheese J

SAUCEPAN OPTION

1. Add a little oil (olive or coconut) to the saucepan.
2. Cook onions and garlic until soft.
3. Add mince and cook until browned.
4. Follow steps 3 & 4 from above.
5. Let it simmer for a couple of hours and turn off.
6. Add the mushrooms, the peppers and kidney beans in the morning.
7. Before serving, heat it up and salt and pepper to your liking.
8. Follow step 8 above.