Turkey Chilli with Kidney Beans and Tomatoes

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 500 g Minced turkey
• 800 g Canned chopped tomatoes
• 300 ml Vegetable stock
• 400 g Red kidney beans
• 1 medium Lime
• 15 g Fresh coriander
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
2. Stir in the garlic, ground cumin and hot chilli powder. Cook for 30 to 60 seconds until fragrant.
3. Add the minced turkey and break it up with a wooden spoon. Cook for 6 to 8 minutes until no longer pink, seasoning with the remaining salt and the black pepper.
4. Pour in the chopped tomatoes and vegetable stock, then bring to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until slightly thickened.
5. Rinse and drain the kidney beans, then stir them into the pot. Simmer for 8 to 10 minutes until the beans are hot and the chilli is rich and spoonable.
6. Squeeze in the lime juice, then taste and adjust seasoning if needed. Serve hot, scattered with fresh coriander.

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