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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g diced turkey meat
  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • ½ red bell pepper
  • 2 medium carrots
  • 4 medium tomatoes
  • 1 tsp spicy chipotle or tomato paste
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 piece of cinnamon bark
  • Salt & pepper
  • 500 ml water
  • 1 tin black beans
  • 100 g green beans
  • To serve: Fresh coriander leaves

Method
 

  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.