Spiced turkey and beans stew
This spiced Turkey and beans stew has Mexican flavours, but instead of chipotle paste you can uses tomato purée for a less spicy version. Serve this dish with rice, potatoes, sweet potatoes or just some flat bread.
Ingredients
Method
- Chop the carrots and red pepper into bite-sized chunks. Finely slice the onion and chop the garlic. Cut the tomatoes into small pieces.
- Heat the olive oil in a large, heavy-based pan, then add the turkey. Stir-fry until the meat changes colour, then transfer to them to a plate.
- Add the chopped onion and garlic. Gently cook until soft, then add the carrot, bell pepper and stir for a couple of minutes. Add the spices, oregano and chipotle paste, stir for a minute, then add the chopped tomatoes and enough water to cover everything well.
- Season with salt and pepper and add the cinnamon.
- Bring to the boil and cook for 20 minutes, then add the drained black beans and the green beans. Put back the turkey, then cook for another 10-15 minutes.
- Serve with chopped coriander leaves scattered on top.