Skip to content
Slow-cooker turkey chili con carne recipe

Slow-cooker turkey chili con carne recipe

26 ratings

A lighter alternative to chilli con carne, this version can be made with turkey mince or breast. The meat is browned then softened with onions before being gently simmered in a slow-cooker with spices, beans and tomatoes. See method

  • Serves 6
  • 15 mins prep + 4-8 hours cooking time
  • 353 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 750g chopped turkey pieces (can be breast or dark)
  • 3 tbsp olive oil
  • 6 cloves garlic chopped
  • 2 large yellow onions chopped
  • 3tbsp smoked paprika (pimenton)
  • 3tbsp ground cumin
  • 2 x 400g tins chopped tomatoes
  • 1tsp tabasco or other hot sauce
  • 60ml white wine vinegar
  • 45g soft brown sugar
  • 2 X tins borlotti or black beans, drained and rinsed
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1470kj
    353kcal     18%

  • Fat

    9g 13%

  • Saturates

    1g 7%

  • Sugars

    16g 18%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 30.4g Protein 41.2g Fibre 9.9g

Method

A lighter alternative to chilli con carne, this version can be made with turkey mince or breast. The meat is browned then softened with onions before being gently simmered in a slow-cooker with spices, beans and tomatoes.

  1. Turn the slow-cooker on. Season the turkey meat. In a large frying pan heat one tbsp of the olive oil. Add the turkey pieces and brown on two sides. Remove from the pan and add to the cooker.
  2. Using the same frying pan add the remaining 2 tbsp oil and sauté onions and garlic with some salt and pepper.  Sauté for 7 minutes and then add the spices, tomatoes, hot sauce, cider vinegar, sugar and a little more salt. Stir well and add to the slow-cooker along with the turkey meat and beans.
  3. Cook for 4 hours on high heat or 8 hours on low heat. Do not lift the lid while cooking or it will take longer to finish.
  4. Serve the chilli with your choice of basmati rice, shredded red Leicester cheese, diced red onion and sour cream.

See more Mexican recipes.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.