Instructions

1. Peel and chop the carrots and sweet potatoes into bite-sized chunks. Finely slice the onion and chop the garlic. Cut the red pepper into chunks.
2. Heat the olive oil in a large, heavy-based pan, then add the chopped onion and garlic. Gently cook until soft, then add the carrot, sweet potato and bell pepper and stir for a couple of minutes. Add the chopped tomatoes, tomato purée, chipotle paste and spices.
3. Stir for a minute, then add the passata, water and stock pot. Bring to the boil and cook for 20 minutes, then add the drained black beans. Cook for another 10 minutes, then stir in the shredded turkey meat and warm through for a couple of minutes.
4. Serve with a squeeze of lime juice and chopped coriander leaves or wild rocket leaves, scattered on top.