Turkey mince chilli con carne

Traditionally chilli con carne is made with minced beef, but since it is a potential allergen I use lamb mince or as with this recipe turkey mince instead as it is a healthier alternative to red meat.

Ingredients (to serve 4-6)
500 gms turkey mine
1 cup/ can of red kidney beans
1 cup/ can of corn kernels
1 can of diced tomatoes or 4 tomatoes chopped
2 green chillies
2 onions
5 cloves of garlic
1 teaspoon each of cumin and coriander powder
1 teaspoon of cacao powder
Salt and chilli powder to taste
1/4 cup of chopped coriander
2 tablespoons of oil

I start with soaking the 1 cup of dry kidney beans and then cooking them until tender. I reserve both the beans and the cooking liquid as it adds a great flavour and colour to the final product.

In a large skillet, add the oil and fry the chopped chilli, garlic and onions until the onions are translucent. Add the turkey mince and mix well, using the back of the spatula to break down any lumps. Once the meat is browned, add the tomatoes followed by the salt. continue to cook on a low heat for about 10 minutes and then add the corn and the kidney beans. Mix well and add the cooking liquid from the kidney beans a little at a time. If using canned kidney beans, just add some water or stock (if available). Add the remaining spices and cacao, mix and simmer for a further 10 -15 minutes, adding more liquid if required. Add the chopped coriander and serve hot with rice or corn tortillas and a side of guacamole. Any left overs can be frozen or can be used as a topping for nachos.