I make this turkey chilli quite often, especially on those days when the weather turns a bit cold and you need something warming. It’s a hearty dish that doesn’t take all day to make, which suits me just fine.
The combination of turkey mince with those Mexican spices works brilliantly. Turkey is leaner than beef, so it’s a bit lighter, but still gives you that satisfying meaty texture you want in a chilli. The cocoa powder might sound odd if you haven’t used it in savoury cooking before, but trust me, it adds a lovely depth without making anything taste of chocolate.
I like to prep all the veg before I start – getting the onions, peppers and carrots diced means everything’s ready to go when you need it. The whole thing comes together in one pot too, which means less washing up afterwards.
The spices aren’t too hot, but they give a good warmth that builds as you eat. If you’ve got anyone at home who isn’t keen on spice, you can always dial back the chilli powder a bit.
What I particularly like about this recipe is how it seems to taste even better the next day. If you can make it ahead, the flavours have time to develop and mingle together properly. It freezes well too, so it’s handy for batch cooking when you’ve got a spare half hour.
Serve it with whatever you fancy – rice works a treat, but sometimes we have it with a baked potato or even just a chunk of crusty bread for dipping. A dollop of sour cream on top isn’t essential, but it does add a nice bit of tang against the spice.
So there you have it – a straightforward, tasty turkey chilli that’s just the job for a midweek dinner or weekend lunch.
Smoky Mexican Turkey Chilli
Ingredients
- 1 large red onion, peeled and diced
- 1 red pepper, deseeded and diced
- 2 large carrots, peeled and diced
- 2 garlic cloves, peeled and grated
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground cumin
- 500g minced turkey
- 1 beef stock cube
- 1 tin chopped tomatoes (400g)
- 1 tsp cocoa powder
- 2 tbsp tomato purée
- 1 tin red kidney beans (400g), drained and rinsed
- Fresh coriander, chopped, to serve
Directions
- Heat the oil in a wide pot, then add the onion, carrots, garlic and peppers. Cook slowly for 10 minutes until soft, stirring occasionally to prevent burning.
- Add the chilli flakes, chilli powder, ground coriander, paprika and cumin. Give everything a good stir and cook for another 5 minutes to allow the spices to release their flavours.
- Add the minced turkey, breaking it up with your spoon, and cook until browned all over.
- Crumble in the beef stock cube, then add the tin of chopped tomatoes, cocoa powder, tomato purée and kidney beans. Bring everything to the boil, adding a splash of water if it seems too thick.
- Turn the heat down and let it simmer covered for 20 minutes.
- Give the chilli a good stir, turn off the heat and let it rest for 5 minutes before serving.
- Ladle into serving bowls, sprinkle over fresh coriander.
