Turkey chilli with cacao powder

This might sound an odd combination at first but believe me it is sooo good! The cacao adds a wonderful richness to the sauce and I even like this cold the following day.

Serves 6

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 2–3 carrots, peeled and grated
• 500g/1lb 1 oz turkey mince
• 3 tsp cumin seeds
• 2 tsp smoked paprika
• 1 tsp coriander seeds, crushed
• ½ tsp dried chilli flakes (or 1 tsp if you are feeling brave!)
• 1 x 400g tin/2 cups chopped tomatoes
• 1 tbsp tomato purée (paste)
• 1 tbsp cacao powder
• 1 x 400g tin/12/3 cups black (turtle) beans, drained and rinsed
• Handful of coriander (cilantro), chopped
• Himalayan salt and ground black pepper
• Greek yoghurt, to serve

Method

1. Melt the coconut oil in a heavy-based frying pan over a medium heat. Add the onions and sauté for 2 minutes or until soft, stirring every now and then. Add the garlic and carrots and continue cooking for about 5 minutes, stirring occasionally.

2. Add the turkey mince and, using a wooden spoon, break up any large lumps. Cook for 5 minutes before adding the cumin seeds, smoked paprika, coriander seeds and chilli flakes.

3. Make sure everything is thoroughly mixed, then add the tomatoes, tomato purée (paste), cacao powder and black (turtle) beans and stir everything together. Add salt and pepper to taste and bring to the boil, then turn the heat down so the mixture is simmering, cover and cook for 30–40 minutes, stirring occasionally so it doesn’t stick to the pan, and adding a little water if the mixture seems to be drying out.

4. Sprinkle with the chopped coriander (cilantro) and serve with Greek yoghurt.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.