Smoky Mexican Turkey Chilli

• 500 g Minced Turkey
• 1 Red Onion, peeled and diced
• 1 Red Pepper, deseeded and diced
• 2 Carrots, peeled and diced
• 2 Garlic, peeled and grated
• 1 tin Chopped Tomatoes
• 1 tin Red Kidney Beans, drained and rinsed
• 2 tbsp Tomato Purée
• 1 Beef Stock Cube
• 1 tbsp Olive Oil
• 1 tsp Chilli Flakes
• 1 tsp Hot Chilli Powder
• 1 tsp Ground Coriander
• 1 tsp Paprika
• 1 tsp Ground Cumin
• 1 tsp Cocoa Powder
• Fresh Coriander, chopped, to serve Fresh

Instructions

1. 1
   Heat the oil in a wide pot, then add the onion, carrots, garlic and peppers. Cook slowly for 10 minutes until soft, stirring occasionally to prevent burning.
2. 2
   Add the chilli flakes, chilli powder, ground coriander, paprika and cumin. Give everything a good stir and cook for another 5 minutes to allow the spices to release their flavours.
3. 3
   Add the minced turkey, breaking it up with your spoon, and cook until browned all over.
4. 4
   Crumble in the beef stock cube, then add the tin of chopped tomatoes, cocoa powder, tomato purée and kidney beans. Bring everything to the boil, adding a splash of water if it seems too thick.
5. 5
   Turn the heat down and let it simmer covered for 20 minutes.
6. 6
   Give the chilli a good stir, turn off the heat and let it rest for 5 minutes before serving.
7. 7
   Ladle into serving bowls, sprinkle over fresh coriander.