Turkey Chilli


  • 450g Minced Turkey (breast or thigh), or alternative Mince
  • 2 tablespoons Oil (Olive, Rapeseed, Sunflower or another of your choice)
  • 1 x large Onion, diced
  • 2 x cloves Garlic, crushed
  • 1 x large Red or Yellow Pepper, diced
  • 2 x tins chopped Tomatoes
  • 2 tablespoons Tomato Puree
  • 1 x Red Chilli, finely chopped
  • 2 teaspoons Mild Chilli Powder
  • 2 teaspoons Smoked Sweet Paprika
  • 1 teaspoon Ground Cumin
  • Pinch of Cayenne Pepper
  • Salt and Black Pepper, to season
  • 400g tin Red Kidney Beans, drained



  • Chopping board
  • Knife
  • Large frying pan or saucepan
  • Garlic crusher
  • Spoons for measuring
  • Colander 
  • Large spoon for cooking


Fry the Onion in the Oil over a medium heat for 2-3 minutes, until starting to soften. Add the Mince & cook, stirring occasionally, for a few minutes until starting to brown. TIP: To make sure the mince is broken up, rather than in lumps, use a potato masher.

Reduce the heat & add the Garlic, Spices, Peppers & Tomato Puree. Cook for 3-4 minutes and then add the tinned Tomatoes and Red Kidney Beans. Simmer for 30 minutes. Now, taste to check the seasoning. Add Salt & Pepper, & extra Chilli if required. 

Simmer for a further 20 minutes.

Serving Ideas:

Rice, Warm Crusty Bread, or in a Baked Sweet Potato.

Also great served with Guacamole and Salsa.