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Turkey chilli bean stew Recipe

Name: Turkey chilli bean stew
Total time: 30 min
Yield: 2
Ingredients: olive oil; 1 large onion, chopped; 2 cloves garlic, crushed; 1 carrot, cut into small dice; 1 stick celery, cut into small dice; 2 tbsp or 2 tsp chipotle paste or hot or smoked paprika; 1 green pepper, cut into chunks; 400g tin chopped tomatoes; 400ml chicken stock; 400g tin black beans, rinsed and drained; 200g cooked turkey or chicken, torn into chunks; ½ small bunch coriander, chopped; to serve crusty bread

olivemagazine

This is a good way of using up cooked meat over the holidays – chicken or ham would work nicely as well. The chipotle paste and smoked paprika gives this a lovely smoky, but not too hot, chilli flavour

Ingredients

olive oil

1 large onion, chopped

2 cloves garlic, crushed

1 carrot, cut into small dice

1 stick celery, cut into small dice

2 tbsp or 2 tsp chipotle paste or hot or smoked paprika

1 green pepper, cut into chunks

400g tin chopped tomatoes

400ml chicken stock

400g tin black beans, rinsed and drained

200g cooked turkey or chicken, torn into chunks

½ small bunch coriander, chopped

to serve crusty bread

Method

Heat 1 tbsp olive oil in a pan. Cook the onion, garlic, carrot and celery for 5 minutes until softened. Add the chipotle paste and green pepper, and cook for a minute. Stir in the tomatoes and stock and bring to a simmer. Add the beans and cook for 20 minutes until the sauce thickens. Stir in the turkey and simmer for 5 minutes. Sprinkle with coriander and serve in bowls with crusty bread.

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