Turkey chilli con carne

turkey chilli

I would never have thought to use turkey mince for, well, anything until a few months ago.  But it’s my new discovery as an all-round healthy, low fat ingredient and the kids really haven’t noticed any difference between this and beef. The boys also love the other healthy protein in this dish – kidney beans, while I was the kind of fussy child who picked all the beans out and hid them under my plate.

Simmering slowly with ground chilli, sweet peppers, and a tomato based sauce produces a decent family meal, and while it may not have the spicy kick or authenticity of some more labour-intensive chilli recipes, it’s a perfect mellow, mid-week supper. Serve it up with some basmati rice to get your carbs, and dollop of guacamole.


  • 500g turkey mince
  • 600ml beef stock
  • About a third of  a 680g jar of passata with onions and garlic
  • One onion, peeled and chopped
  • One red and one yellow pepper, deseeded and chopped
  • One 410g tin of kidney beans, drained and rinsed
  • 1-2 teaspoons of chilli powder
  • Brown or white basmati rice, to serve
  • Guacamole, to serve
  • 1 tablespoon of rapeseed oil, for frying


  1. Heat the oil in a large pan and saute the onions and chilli powder
  2. Add the turkey mince and cook for around 10 minutes, until properly cooked through
  3. Add the passata and stir in to coat all the meat
  4. Add the stock, the peppers and the kidney beans, and bring to the boil
  5. Simmer for an hour if you have time – although it will be ready in 30 mins if you’re in a rush
  6. Serve with basmati rice and guacamole, and a green salad


36g per portion (based on 125g of cooked basmati rice, along with the kidney beans)

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