Spicy Turkey Mince Chili Con Carne

Course : Lunch/Dinner | Cuisine: Mexican | Servings : 2 persons | Cook Time : 30 minutes

Our Spicy Turkey Mince Chili Con Carne uses an authentic recipe and spices, whilst also being lower in fat and 100% halal.

This will be a firm favourite on menus as we move over to cooler months in autumn and winter.  Pair with some lime rice, or a jacket potato for a meal that’s easy yet hearty.

The quinoa in this recipe is optional, but adds bulk to the mince and also a hit of added protein and fibre. It’s also a great way to bring the dish together as the quinoa absorbs all the great taste the recipe has to offer.

Our Spicy Turkey Mince Chili Con Carne can be made in less than 30 minutes, and keeps in the fridge for 48 hours, or longer in the freezer.  This is a great way to offer tasty yet convenient food without breaking the bank.

Love you chili spicy? Add some more jalapeno peppers or mix it up with some smoked chili flakes.

Looking for some additional turkey mince recipes? Check out our blog post.


    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 1 red bell pepper, diced
    • 1 jalapeno pepper, diced
    • 500g turkey, minced
    • 2 ½ tbsp chili powder
    • 2 tsp cumin
    • 1 tsp dried oregano
    • ¼ tsp red pepper flakes
    • 1 tsp salt
    • 2 tins diced tomatoes
    • 300ml chicken stock
    • 1 can red kidney beans
    • 1 can cannellini beans
    • ½ cup uncooked quinoa (optional)


      • Avocado
      • Sour cream / Crema
      • Shredded cheese
      • Coriander


    • Heat oil over medium/high heat in a large pot. Add the onion and cook for 2-3 minutes. Add the garlic, bell pepper, and jalapeno pepper and cook another 3-5 minutes, stirring occasionally.
    • Add the ground turkey, chili powder, cumin, oregano, red pepper flakes, and salt. Cook for about 5-8 minutes, breaking up the meat until it starts to brown.
    • Add the diced tomatoes, chicken stock, beans, and quinoa. Stir to combine. Bring mixture to a boil, then reduce heat and simmer for minimum 10-15 minutes, until quinoa is cooked. Serve hot with your favourite toppings!

    Chef’s tip: leave overnight for the flavours to develop if you want a heartier chili. Use Crema if you want a authentic topping, its so easy to make!

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