1 onion, finely chopped
2 garlic cloves, finely minced
¾ lb ground turkey (preferably fat reduced)
2 carrots, sliced
1 stick celery, sliced
1 green bell pepper, de-seeded and chopped
1 15oz kidney beans, drained
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1/2 tsp oregano
2 tsp ground cumin
2 tbsp chili powder (or more depending on taste)
Handful of fresh cilantro, chopped
Heat a dash of olive oil in a large non-stick saucepan. Add the chopped onion, garlic, peppers, carrots and celery and, stirring, cook for about 5 minutes, until vegetables are beginning to soften. Then add the ground turkey and mix well, then cook until the meat is no longer pink. Stir in all the spices and season well with salt and pepper. Add the diced tomatoes and tomato sauce and gently simmer for about 15 minutes. Then stir in the kidney bins, mix well, and continue cooking for a further 10 minutes until the chili is piping hot.
Serve with cooked rice, sour cream and sprinkle with fresh cilantro.