Heat the oil in a deep pan and add the onions. Cook until soft then add the red pepper, garlic, tomato puree, smoked paprika, ground coriander, ground cumin and chilli powder. Stir then cook out for 2 minutes. Add the red wine and allow it to reduce a little then add the tomato passata, kidney beans, salt and pepper.
Stir together and add the shredded turkey then pour in 1 cup of water. Leave to cook (stirring occasionally) on low for 30-45 minutes until the sauce has thickened.
Serve with rice, soured cream, coriander and lime.