Instructions

1. Chop the carrots and red pepper into bite-sized chunks. Finely slice the onion and chop the garlic. Cut the tomatoes into small pieces.
2. 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.
3. 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.
4. Season with salt and pepper and add the cinnamon.
5. 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.
6. Serve with chopped coriander leaves scattered on top.