Turkey Chilli con Carne

    1 hour 10 min

    This chilli is easy to throw together using fresh ingredients. Eat as is with some crusty bread, or use it to top a jacket potato. I like it with grated Cheddar on top.

    814 people made this

    Serves: 6 

    • 3 tablespoons oil, divided
    • 600g minced turkey
    • 1 sachet taco spice mix
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon dried chilli flakes
    • 2 tablespoons tomato puree
    • 400ml beef stock
    • 600g passata
    • 2 green chillies, seeded and chopped
    • 1 medium onion, finely chopped
    • 1 green pepper, diced
    • 3 medium courgettes, halved lengthwise and sliced
    • 1 bunch spring onions, chopped
    • 250ml soured cream
    • 150g grated Cheddar cheese

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco spice mix, coriander, oregano, chilli flakes and tomato puree, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
    2. Pour in beef stock, and simmer to reduce liquid slightly, about 5 minutes. Add passata and green chillies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
    3. While chilli is still cooking, heat one tablespoon of oil in a large frying pan over medium-high heat. Cook onion and green pepper, stirring occasionally for 5 minutes, or until onion is translucent and pepper is lightly browned. Add onion and pepper to the chilli, and continue cooking at a very low simmer.
    4. In the same frying pan, heat the remaining tablespoon of oil over medium-high heat. Add the courgette, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the courgette to the chilli, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
    5. Ladle chilli into serving bowls. Top with soured cream, spring onion and Cheddar cheese, and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (745)


    Excellent recipe--but I don't know that I would've given it 5 stars without the addition of 1 can each of black and garbanzo beans. It needed a little more "body" and the beans were just the thing. Probably a can of corn in place of one of the beans would've worked well also. The spices were perfect--however, I always like a touch of sweetness to tomato based recipes, so I added 1/4 cup of brown sugar....YUM! I would highly recommend this chili recipe---and for anyone that never usually tries ground turkey in place of ground beef, believe me, you'll never miss it.  -  08 Apr 2006  (Review from Allrecipes US | Canada)


    Winner of the office Chili Cook-off. I add a couple garlic cloves and lots of Chipolte Tabasco Saaas. Toss in some Chili Powder (1 tsp+) if you are feeling crazy. Once the meat is browned, toss everything in the slow cooker for 4 hrs on High. Go for the gold!  -  14 Nov 2007  (Review from Allrecipes US | Canada)


    Awesome chili!! Had never made chili before. I added one can of black beans and one can of kidney beans, rinsed and drained. This came out excellent and is filling!! Thank you so much! Great for weight watchers!!  -  14 Nov 2006  (Review from Allrecipes US | Canada)