About this recipe:This isn't your usual chilli con carne. Black beans and turkey mince make for a delicious twist on the classic. This hearty soup is an easy - and healthy - way to feed a crowd, and also freezes well. Top with grated Cheddar.
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
500g (16 oz) turkey breast mince
3 (400g) tins black beans, undrained
1 (600g) jar passata
1 1/2 tablespoons chilli powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
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In a large heavy pot over medium heat, cook onion and garlic until onions are translucent. Mix in turkey and cook, stirring, until meat is brown. Stir in remaining ingredients. Reduce heat to low, cover and simmer 60 minutes or more, until flavours are well blended.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Good recipe, I tweaked it a little, added fresh green chilli, smoked paprika, two tablespoons of barbeque sauce, red bell pepper and used 50/50 black bean and black-eyed beans, we're not lovers of kidney beans and this was so much better. - 04 Jan 2014