Ingredients:
500g minced turkey
1 tsp coconut oil
1 onion, chopped
1 red & 1 green pepper, chopped
1 red chilli, chopped
3 cloves garlic, minced
2 x 400g tin tomatoes
2 x 400g tins kidney beans, drained
1 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano & fresh coriander
salt & pepper
1 avocado, sliced
In a large frying pan heat the oil and add ground turkey. Crumble and cook until almost cooked through but still slightly pink, 4—5 mins. Drain excess liquid. Add turkey to your slow cooker along with all remaining ingredients. Stir until combined. Cook on low for 6 hours, or high for 4 hours, stirring occasionally. Once cooked, taste and adjust seasonings as desired. Ladle into individual serving bowls and top with coriander and sliced avocado. This goes well with quinoa or cauli rice.