Turkey Chilli
Why this recipe works
- Built-in depth: Cooking the onion, garlic, spices and tomato purée before simmering gives the chilli a more rounded savoury base.
- One-pot method: The turkey, beans and tomato sauce cook together in one pot, keeping the process straightforward and the washing-up minimal.
- Good for leftovers: The tomato-based sauce holds well in the fridge or freezer, making this chilli practical for batch cooking.
Get the most out of this recipe
Adjust the heat
- For less heat: Start with less hot chilli powder and add more near the end once the sauce has simmered and the flavours have settled.
- For a hotter chilli: Increase the chilli powder gradually, or finish with a pinch more before serving so the heat stays bright.
- To soften sharp heat: Serve with a cooling topping such as yoghurt, soured cream or grated cheese to balance the spice.
Ingredient notes
- Turkey is lean: Minced turkey can dry out if cooked too aggressively, so brown it just until no pink remains before adding the tomatoes.
- Chilli powder varies: Hot chilli powders differ in strength, so taste and adjust rather than assuming every brand will give the same heat.
- Season at the end: Canned tomatoes and beans can vary in saltiness, so final seasoning is best done after the beans have warmed through.
Make-ahead tips
- Cook ahead: This chilli is well suited to batch cooking, as the tomato base reheats cleanly and the beans hold their shape.
- Freeze after cooling: Cool quickly, then freeze in sealed portions. Defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a saucepan over medium-low heat with a splash of water if the sauce has thickened too much.
Texture tips
- For a thicker sauce: Simmer uncovered towards the end, stirring more often so the tomato base reduces without catching.
- Keep the turkey tender: Avoid hard boiling once the tomatoes are added; a gentle simmer keeps the mince softer.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Finely chop the yellow onion and cook for 6 to 8 minutes until softened and lightly golden. Crush the garlic and cook for 30 seconds until fragrant.
- Add the minced turkey and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until no longer pink. Stir in the hot chili powder and ground cumin and cook for 1 minute to toast the spices.
- Stir in the tomato purée and cook for 1 minute. Add the canned chopped tomatoes, then bring to a gentle simmer. Reduce the heat to low and simmer for 25 minutes, stirring occasionally, until thickened.
- Stir in the canned kidney beans and simmer for 8 to 10 minutes until the beans are hot through. Season with fine sea salt and black pepper, then taste and adjust if needed. Serve hot.
Recipe notes
Tips
- For a thicker chilli, simmer uncovered for the final 10 minutes and stir more often so it does not catch on the bottom.
- If you prefer a milder heat, start with half the hot chili powder, then add more at the end to taste.
- Make sure the turkey is cooked through before simmering; it should have no pink patches and the juices should run clear.
Substitutions
- Replace Hot chili powder with Smoked paprika for a gentler, smoky chilli.
- Replace Canned kidney beans with Canned black beans for a slightly sweeter, softer bean texture.
- Replace Olive oil with Avocado oil for a more neutral flavour.
Storage
- Refrigerate up to 4 days
- Cool quickly, then refrigerate in a sealed container for up to 4 days. Reheat in a saucepan over medium-low heat with a splash of water, stirring, until piping hot. Freeze for up to 3 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: American
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