About this recipe:This is a very simple and hearty dish with plenty of flavour. Leftovers are even better the next day for lunch.
1 1/2 teaspoons olive oil
500g (1 1/4 lb) minced turkey
1 onion, chopped
450ml (16 fl oz) water
1 (700g) jar passata
1 (400g) tin kidney beans - drained, rinsed and mashed
1 tablespoon garlic, minced
2 tablespoons chilli powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
Pour water into the pot. Mix in passata, kidney beans and garlic. Season with chilli powder, paprika, oregano, cayenne pepper, cumin, salt and pepper. Bring to the boil. Reduce heat to low, cover, and simmer 30 minutes.