Place onions, carrots, celery, capsicums and cauliflower to a large food processor and pulse to a consistent small dice (if you don’t have a food processor, use a sharp knife to finely dice all vegetables).

Heat half the oil in a large saucepan. Add diced vegetables and saute for a few minutes.

Add turkey and continue to cook for a few more minutes to brown.

Add spices mix and cook for a few more minutes to release the flavours.

Add wine to deglaze the saucepan, scraping any brown crunchy bits from the base of the saucepan and stirring through the sauce.

Stir through tomato paste, mixing well.

Add passata and stock and stir through to combine. Bring to a simmer and cook for 30 minutes to allow flavours to develop and chilli to thicken. Season to taste.

At the same time, heat remaining oil in a frypan and cook tortilla triangles for a few minutes each side until crisp and golden.

Divide chilli between bowls and top with yoghurt and coriander and serve with tortilla crisps.