This speedy Hairy Bikers turkey chilli is made with turkey mince, black beans, sweetcorn, and smoky chipotle paste. It comes together in one pot in about 30 minutes and serves 4 at just 252 calories per serving.
I make this whenever I want something filling but light on a weeknight. It comes straight from the Hairy Dieters Make It Easy cookbook and it never disappoints.
Turkey Chilli Ingredients
- 1 tsp olive oil
- 1 bunch spring onions, sliced into rounds
- 1 red pepper, diced
- Small bunch fresh coriander, stalks finely chopped and leaves reserved
- 300g turkey mince
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp ground cinnamon
- 1 tbsp tomato purée
- 1–2 tsp chipotle paste
- 1 × 400g tin black beans, drained but not rinsed
- 150g sweetcorn
- Lime wedges, to serve
- Sea salt and black pepper
How To Make Turkey Chilli
- Cook the vegetables: Heat the olive oil in a large non-stick frying pan over a medium heat. Add the spring onions, red pepper, and coriander stalks. Cook for 3–4 minutes until softened.
- Brown the turkey mince: Push the vegetables to one side and add the turkey mince. Break it up with a wooden spoon and cook for 5–6 minutes until browned all over.
- Add the spices: Stir in the cumin, garlic powder, and cinnamon. Cook for 1 minute until fragrant.
- Build the chilli: Add the tomato purée and chipotle paste, stirring well. Tip in the black beans and sweetcorn, then add a splash of water if the pan looks dry.
- Simmer and serve: Let everything bubble gently for 8–10 minutes until thickened and piping hot. Season with salt and pepper, scatter over the reserved coriander leaves, and serve with lime wedges.
What Makes This Turkey Chilli So Good?
- Chipotle paste is the secret: It gives a deep, smoky heat that regular chilli powder cannot match. Start with 1 tsp if you prefer things mild, or use the full 2 tsp for a proper kick.
- Do not rinse the black beans: The starchy liquid from the tin helps thicken the chilli naturally. It gives a creamier texture without adding any extra fat or flour.
- Use turkey thigh mince if you can find it: Thigh mince has a bit more flavour than breast mince and stays juicier when cooked. It still keeps the calorie count low.
- This is a brilliant meal prep dish: Make a double batch and portion it into containers for easy weeknight dinners. It reheats perfectly on the hob or in the microwave.
- Prefer a classic beef version? Try the Hairy Bikers chilli con carne for a more traditional take on the dish.
What Goes Well With This Chilli?
This chilli works well over fluffy basmati or brown rice. A spoonful of soured cream or natural yoghurt on top helps balance the smoky chipotle heat.
For something lighter, serve it in warm tortilla wraps with shredded lettuce, diced avocado, and a squeeze of lime. It also goes well spooned over jacket potatoes or alongside a simple green salad. If you fancy a meat-free option, the Hairy Bikers vegetarian chilli pairs nicely as part of a chilli night spread.
How Do You Store Leftover Chilli?
Cool the chilli completely, then transfer it to an airtight container. It keeps in the fridge for up to 3 days and the flavour actually improves overnight as the spices settle in.
This recipe freezes well for up to 3 months. Portion it into freezer-safe containers, then thaw overnight in the fridge before reheating gently on the hob. Stir in a splash of water when reheating if it has thickened too much.
Can You Make Turkey Chilli in a Slow Cooker?
Yes. Brown the turkey mince and cook the vegetables in a frying pan first, then transfer everything to a slow cooker. Add the spices, tomato purée, chipotle paste, black beans, and sweetcorn.
Cook on low for 4–6 hours or on high for 2–3 hours. The longer cooking time gives the flavours more time to develop.
If you enjoy slow cooker recipes, the Hairy Bikers slow cooker chilli con carne is another great option for hands-off cooking.
Nutrition Facts
- Calories: 252 kcal (per serving, without rice)
- Protein: ~30g
- Fat: ~6g
- Carbohydrates: ~25g
- Dietary Fibre: ~8g
Frequently Asked Questions
Is turkey chilli healthy? Yes, this recipe comes in at just 252 calories per serving with around 30g of protein. Turkey mince is much leaner than beef mince, making it a great choice for a lighter meal.
What can I use instead of chipotle paste? Smoked paprika with a pinch of cayenne pepper gives a similar smoky heat. Use 1 tsp smoked paprika and a small pinch of cayenne as a substitute.
Can I use a different mince? Yes, chicken mince works just as well, or use lean beef mince for a richer flavour. For a meat-free version, try the Hairy Bikers 3 bean chilli instead.
How does the Hairy Bikers turkey chilli compare to a traditional chilli con carne? This version is lighter, quicker, and uses chipotle paste instead of chilli powder for a smokier flavour. A traditional chilli con carne uses beef and simmers for much longer.
Is turkey mince better than beef mince for chilli? Turkey mince is leaner, with fewer calories and less saturated fat per serving. Beef mince gives a richer flavour, so it depends on whether you are watching calories or going for taste.
You May Also Like:
- Hairy Bikers Chilli Con Carne
- Slow Cooker Chilli Con Carne
- Vegetarian Chilli Recipe
- 3 Bean Chilli Recipe
Hairy Bikers Turkey Chilli Recipe
Description
A speedy, healthy turkey chilli from the Hairy Dieters cookbook, made with turkey mince, black beans, sweetcorn, and smoky chipotle paste. Ready in about 30 minutes at just 252 calories per serving.
Ingredients
Instructions
- Heat the olive oil in a large non-stick frying pan over a medium heat. Add the spring onions, red pepper, and coriander stalks. Cook for 3–4 minutes until softened.
- Push the vegetables to one side and add the turkey mince. Break it up with a wooden spoon and cook for 5–6 minutes until browned all over.
- Stir in the cumin, garlic powder, and cinnamon. Cook for 1 minute until fragrant.
- Add the tomato purée and chipotle paste, stirring well. Tip in the black beans and sweetcorn, then add a splash of water if the pan looks dry.
- Let everything bubble gently for 8–10 minutes until thickened and piping hot. Season with salt and pepper, scatter over the reserved coriander leaves, and serve with lime wedges.
