This is a wonderful, autumnal dish – perfect comfort food for these darker, colder evening. I first tried a version of this dish on a trip to the US and it has become a firm favourite in my household ever since. It’s perfect for making in large batches and freezing into smaller portions to defrost during busy times. Kids love it, too, and it’s full to the brim with yummy veggies.
- 2 tbsp coconut oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 red chilli, finely diced
- 1 green chilli, finely diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 450g turkey mince
- 250ml fresh chicken stock
- 120g cherry tomatoes, quartered
- 1 x 410g can organic cherry tomatoes
- 2 tbsp tomato purée
- Juice of 1 fresh orange
- 340g can organic sweetcorn (optional)
- 400g can black beans (optional)
- 350g fresh pumpkin, cut into 2cm cubes
- 2 tsp ground cumin
- 2 tsp ground coriander
- Sea salt and freshly
- ground black pepper
- 1 handful of fresh coriander leaves for sprinkling
1. Heat a large, lidded pot over a medium heat and add the coconut oil. When melted, add the onion, garlic and chillies and let them sweat until soft and not brown, about 3–4 minutes. Don’t let them burn.
2. Add the green and yellow peppers and give a quick stir, then add the turkey mince, stir to mix well and cook for 6 minutes, or until all the turkey is cooked through.
3. Add all of the remaining ingredients except the fresh coriander, mix and season well then cover, reduce the heat and leave to simmer for 20 minutes.
4. Serve in bowls with fresh coriander sprinkled on top. I like this dish really hot so I add a few chilli flakes and sometimes some chilli powder when adding the rest of the spices.