Thirty-Minute Turkey Chilli

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

3 tablespoon - extra-virgin olive oil

1 medium-sized - onion

5 cloves - garlic

1 tablespoon - salt

2 teaspoon - chilli powder

1 teaspoon - dried oregano

1 heaped tablespoon - tomato puree (tomato paste)

1 - chipotle chilli in adobo, with 1 tablespoon sauce **

1 lb - turkey mince (ground turkey)

12 fl oz - lager-style beer

1 lb - kidney beans

14 oz - tin whole peeled tomatoes

Peel and chop the onion, peel and finely chop the garlic, rinse and drain the kidney beans.
Heat the olive oil in a large, heavy frying pan or skillet over medium-high heat. Add the chopped onion and garlic along with the salt, chilli powder and oregano. Cook, stirring all the time, until fragrant (about 3 minutes).
Stir in the tomato puree and the chopped chipotle chilli and sauce. Cook for a further 1 minute, then add the minced (ground) turkey, breaking it up with a wooden spoon if necessary. Cook until the meat loses its raw colour (3-4 minutes).
Add the beer and simmer until the liquid has reduced by about half (usually about 8-10 minutes). Add the rinsed kidney beans and the tomatoes (along with their juice). Roughly break up the tomatoes with a wooden spoon then bring the mixture to a gentle boil. Cook, uncovered, stirring occasionally, until thick (about 10-12 minutes).
Ladle the chilli into bowls and serve with Boiled Rice or with the garnishes of your choice (sliced spring onions, coriander sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips)