Lean Chilli con Carne (Venezuelan Style)

Add Ground Cumin (1 Tbsp), Dried Rosemary (1 Tbsp), Dried Oregano (1 Tbsp), Dried Basil (1 Tbsp), Ground Ginger (1 tsp), Worcestershire Sauce (1 splash), Salt (to taste), Ground Black Pepper (to taste), Garlic Powder (1 Tbsp) to the Turkey Breasts (500 g), and mix using your hands until everything is well mixed. Leave in the fridge over night or for at least an hour.

First blend the Onion (1), Garlic (4 cloves), Green Bell Pepper (1) and Red Bell Pepper (1) into a smooth marinade using a food processor or hand-held blender.

Once this is done set aside and let’s get the meat browning. Heat Vegetable Oil (2 Tbsp) in a pan and then add the turkey. Because the turkey breast has very little fat you need to separate the pieces using a wooden spoon. It takes a little bit of time but its definitely worth it.

In the meantime, re-hydrate the Dried Chili Pepper (1 handful) in hot water if using.

Once the turkey is brown add the onion, garlic and pepper mix, the Tomato Passata (435 g), Chicken Stock (500 mL), Venezuelan Dark Rum (240 mL), re-hydrated chillies, Dried Oregano (1 Tbsp), Hot Smoked Paprika (1 Tbsp), Salt (to taste), Ground Black Pepper (to taste), and Black Beans (240 g) and leave to cook uncovered for 35 to 40 minutes at medium temperature.

When the chilli con carne has thickened it's done! Serve it with Fresh Parsley (to taste) over white rice. Serve and enjoy!