INGREDIENTS:
2 tbsp extra virgin olive oil.
2 bay leaves.
1 onion finely chopped.
400g turkey thigh minced.
1 red pepper chopped.
2 stalks celery chopped.
1 tin plum tomatoes.
3 cloves garlic.
1 fresh chilli finely chopped.
1 tin kidney beans, drained & rinsed (optional).
2 tbsp tomato puree.
1 tbsp dried basil.
½ tsp hot chilli powder.
1 tsp bouillon powder.
Salt & pepper.
METHOD:
Heat the olive oil in a deep saucepan over a moderate heat.
Add the onions and bay leaves and fry gently until translucent.
Add the turkey and fry until no longer pink – add ½ teaspoon of salt.
Add the pepper and celery and fry for a further few minutes.
Add the remaining ingredients and fry for 5 mins, stirring well.
Add salt and pepper to taste.
Cover and cook on a low heat for at least 30 mins.
Serves 6
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