Turkey chilli

Serves: 6

For the past few months, I’ve cooked this at least once a month with plenty left for freezing until the next batch of cooking.

It is so good.

To the extent that I feel excited all day about getting home, heating it up, slicing in some avocado and mixing through some Greek yogurt. Some coriander and maybe even a chopped tomato.

It is healthy – 270 calories a cup – and it is hot.

And it’s mince! The final word in why you really should be whipping up a batch at least every month and drip-feeding the excitement when you need it most.



1kg turkey mince
1 onion, chopped
5 cloves garlic, minced
1 tbsp olive oil
1 can, crush tomatoes (no salt added as if you didn’t know!)
1 can, baby tomatoes (yes, you can get them at Coles if you look)
3 tbsp tomato paste
½ tsp hot/chilli sauce
1 can kidney beans, drained and rinsed
1 red capsicum (pepper), chopped
1 green capsicum, chopped
2 jalapenos chopped (you can get these in a jar, I substitute a big red bullhorn chilli)
½ tsp sea salt
Pinch of pepper
1 tsp sugar
2 tbsp chilli powder (3 makes it explosive, though sure, why not if you are so inclined)
2sp dry oregano
1/8 tsp cayenne pepper


  1. Heat the olive oil in a large heavy saucepan/pot and sauté the onions and garlic until fragrant – 3 or 4 minutes. Add the turkey and cook until browned and crumbled and the excess liquid has cooked off.
  2. Add the rest of the ingredients – boom – and cook for an hour or more until you can’t hold out anymore!

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