Ingredients • 500g of turkey mince • 1 large onion (approx 210g), finely chopped • 400g of tinned red kidney beans, drained and rinsed • 800g of tinned chopped tomatoes • 1 clove of garlic, finely chopped • 1 tsp mild chilli powder • 1 tbsp tomato puree • 200ml chicken stock • 1 tbsp coconut oil • 1 tsp paprika • 1/4 tsp crushed chillies Method 1. Preheat the slow cooker, if necessary. Heat the oil in a large frying pan and fry the mince for 6-8 minutes, or until browned. Remove from the pan and set aside. 2. Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until soft. Add the chilli powder, paprika and crushed chillies and fry for 1 minute. Season with salt and pepper. 3. Transfer the browned mince and the fried onion, garlic and spices to the slow cooker and add the chopped tomatoes, tomato purée, kidney beans and stock. Cook on high for 4-6 hours. 4. Season the chilli to taste and serve with the brown rice (if a carb day).
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