• Drain the can of kidney beans and rinse with cold water. Set aside.

• Chop all the vegetables into small even sized pieces. Keep the onions separate.

• Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.

• Add in the chicken stock, canned tomatoes, garlic, chilli powder, kidney beans, ground cumin, tomato paste, and ground cinnamon. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.

• With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.

Tips:

-A great make ahead dish, cook the night before for an easy grab and go lunch.

-Freeze the chili into individual-sized portions for easy weekly meal planning.