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Thirty-Minute Turkey Chilli

Ready in 40 mins

Recipe by Graham 

Thirty-Minute Turkey Chilli is a really easy way to make a chilli, and it freezes well, so you can make a large batch and use it when you want. Whilst I eat my chilli very hot, this recipe is for a medium strength chilli which you can adjust as necessary with more or less chilli powder.

** Chipotle chilli in adobo are chilli peppers in a kind of tomato sauce. You remove the pepper from the sauce and chop them, then add 1 tablespoon of sauce from the can. These beasts are quite hot so you can replace this with a regular chilli pepper if you wish.

Preparation Time

10 Minutes

Cooking Time

30 Minutes

Ingredients for Thirty-Minute Turkey Chilli

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Currently displaying quantities in US Imperial Measurements

To serve 4:

3 tablespoon extra-virgin olive oil
1 medium-sized onion
5 cloves garlic
1 tablespoon salt
2 teaspoon chilli powder
1 teaspoon dried oregano
1 heaped tablespoon tomato puree (tomato paste)
1 chipotle chilli in adobo, with 1 tablespoon sauce **
1 lb turkey mince (ground turkey)
12 fl oz lager-style beer
1 lb kidney beans
14 oz tin whole peeled tomatoes

How to Cook Thirty-Minute Turkey Chilli

  1. Peel and chop the onion, peel and finely chop the garlic, rinse and drain the kidney beans.
  2. Heat the olive oil in a large, heavy frying pan or skillet over medium-high heat. Add the chopped onion and garlic along with the salt, chilli powder and oregano. Cook, stirring all the time, until fragrant (about 3 minutes).
  3. Stir in the tomato puree and the chopped chipotle chilli and sauce. Cook for a further 1 minute, then add the minced (ground) turkey, breaking it up with a wooden spoon if necessary. Cook until the meat loses its raw colour (3-4 minutes).
  4. Add the beer and simmer until the liquid has reduced by about half (usually about 8-10 minutes). Add the rinsed kidney beans and the tomatoes (along with their juice). Roughly break up the tomatoes with a wooden spoon then bring the mixture to a gentle boil. Cook, uncovered, stirring occasionally, until thick (about 10-12 minutes).
  5. Ladle the chilli into bowls and serve with Boiled Rice or with the garnishes of your choice (sliced spring onions, coriander sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips)
GRAHAM'S HOT TIP:
The larger surface of a skillet or frying pan reduces sauces faster than simmering in a saucepan