We have been enjoying our new slow cooker and the delicious comforting nutrient dense creations. Spotlight on Turkey: a good source of minerals and vitamins including B6 and niacin. Turkey is a protein and source of the amino acid tryptophan. A building block of brain neurotransmitters serotonin (mood uplifting) and melatonin (sleep improving).
500g minced turkey
1 tsp coconut oil
1 onion, chopped
1 red and 1 green pepper chopped
1 red chilli chopped
3 cloves garlic, minced
2 x 400g tin tomatoes
2 x 400g tin kidney beans, drained
1 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano and fresh coriander
Salt and pepper
Optional, 1 avocado, sliced
Optional, two – three tablespoons of orange juice.
In a large frying pan, heat the oil and add ground turkey.
Crumble and cook until almost cooked through but still slight pink – 4 to 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. Depending on the tomatoes, the tomato flavorr can come through stronger than I like. When this is the case I find a good splash of orange juice balances out the flavours and compliments the heat from the chilli. Go slow with your “splash”, stir, taste, adjust.
Ladle into individual serving bowls and top with coriander and sliced avocado.
This goes well with quinoa, cauliflower rice or roasted butternut.
Freezes well, so worth doing double quantity and freezing for another day.