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Turkey Chilli

35 Minutes

4 Servings

390 Calories

32g Protein

32g Carbs

17g Fats

Turkey Chilli


  • Drain the can of kidney beans and rinse with cold water. Set aside.

  • Chop all the vegetables into small even sized pieces. Keep the onions separate.

  • Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.

  • Add in the chicken stock, canned tomatoes, garlic, chilli powder, kidney beans, ground cumin, tomato paste, and ground cinnamon. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.

  • With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.


-A great make ahead dish, cook the night before for an easy grab and go lunch.

-Freeze the chili into individual-sized portions for easy weekly meal planning.


  • 450g turkey mince

  • 1 medium onion, chopped

  • 1 yellow pepper, chopped

  • 100g celery, chopped

  • 130g carrots, chopped

  • 650ml can of kidney beans

  • 828ml can of fire-roasted tomatoes or chopped tomatoes

  • 700ml chicken stock

  • 160ml can of tomato paste

  • 1 tbsp. chilli powder

  • 1 ½ tsp. ground cumin

  • ¼ tsp. ground cinnamon

  • ¼ tsp. salt

  • ⅛ tsp. pepper

  • ⅛-¼ tsp. cayenne pepper, optional

  • ⅛ cup fresh chopped coriander

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