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Autumn Chilli Con Carne

10 minutes + 45 minutes cooking



Autumn Chilli Con Carne made from lean minced turkey, beans and two types of peppers. The recipe is full of flavour, contains lots of protein and fibre and is simply the BEST.

And I don’t usually proclaim this with recipes, however, whenever I make this chili at home, I hear so much praise and only rarely do I have any of that leftover portion for the next day. The chilli is beautifully thick, full of flavour and absolutely perfect for the crisp autumn days.

chilli con carne

How can you customize this chilli con carne?

What I love most about this recipe is how everyone can adapt it to their own tastes and preferences. It’s not only fun, but also an incredibly rewarding dish that the whole family will enjoy because of it.

  • Meat Choice: If you don’t have ground turkey on hand, you can substitute it for regular ground beef or chicken. For a vegetarian version, reach for tofu and chickpeas. By the way, I also have a recipe for a great chickpea chilli on my blog.
  • Serving. But there is no limit to your imagination. You can add grated cheddar, feta or sliced jalapeños.
  • If you like your chili spicier, feel free to add some chili powder, cayenne pepper or sliced jalapeños. I find that chili combined with turkey meat tastes rather mild, so I omit this spice altogether.

Storage/freezing tips

Refrigerator storage: chili will keep good in the refrigerator for about 1 week. Once the chili is completely cooled, just place it in an airtight container without any other attachments and store it in the refrigerator. If you want to reheat it, simply do so in the microwave, or feel free to reheat it on the stove.
Freezer storage: This chili is absolutely perfect for storing in the freezer “for a rainy day”. Follow the instructions above, but instead of the fridge, put the turkey chili in the freezer where it will keep for up to 3 months. To reheat the chili, simply defrost it overnight and reheat on the stove or in the microwave.

And if you are a big fan of comfort recipes, try also my One Pan Chicken and Chorizo Rice!



Adjust Servings
500 grams lean ground turkey
2 tablespoons olive oil
1 red onion
4 garlic cloves
1 red bell pepper
400 ml canned tomatoes
400 grams red kidney beans
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon cinnamon
salt and pepper to taste
For Serving
tortilla chips
sour cream
salsa of choice
sliced avocado
crumbled feta
Nutritional Information
458 Calories
16 g
31 g
50 g
6 g


Prepare the Onion
Finely chop the onion, dice both peppers and crush the garlic cloves. Put the oil in a large deep frying pan and heat it over medium-high heat. Add the onion, red and green peppers and sauté, stirring frequently, for about 5-7 minutes.
Then add the spices, salt and pepper, garlic to the pan and let everything cook nicely for another 1 minute. Be careful not to burn anything. Then add the ground turkey to the pan and fry until golden brown. You can break the meat into smaller pieces using a cooker.
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Cook the Meat
Once the meat is browned, add the tomato paste, canned tomatoes and beans to the pan as well. Stir thoroughly, cover with a lid and simmer over a low heat for about 35-40 minutes or until the chilli has thickened and the flavours have combined. Taste and season with salt if necessary.
Serve the finished chilli with rice or toasted tortilla chips, a spoonful of sour cream, avocado and crumbled feta. Enjoy!
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