1 garlic clove, minced or 1 teaspoon minced garlic from the jar
1 tablespoon chilli powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
1 can (19 oz/540ml) seasoned canned diced tomatoes
1 cup canned refried pinto beans
1 ½ cups cooked or 1 can (15oz/398mL) black beans, drained and rinsed
1 ½ cups cooked or 1 can (15oz/398mL) red kidney beans, drained and rinsed
Sea salt and pepper to taste
Plain Greek or coconut yogurt for garnish
Sliced green onions for garnish
Corn Tortilla Chips on the side for dipping
In a large pot, heat the avocado oil on medium-high heat.
Add the turkey, garlic, chilli powder, cumin, smoked paprika, cayenne and a pinch of salt and pepper. Break up the meat with a spatula, then cover and cook for 5 min, stopping half way to stir and break up the meat.
Add the crushed tomatoes and refried beans, stir well to combine then cover and cook for 1 minute. Stir in the black beans and red kidney beans, cover and cook for another 3 minutes, stirring halfway to prevent sticking to the bottom of the pan.
Uncover the pot and simmer on high heat for 1 min, stirring often to evaporate some liquid and thicken the sauce.
Serve hot with a dollop of plain greek yogurt and sliced green onions with corn chips. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.