Turkey Chilli Recipe

Turkey chilli is the ultimate comfort food—wholesome, satisfying, and packed with veggies and warming spices. This loaded turkey chilli is a nourishing, one-pot wonder that’s perfect for meal prep or an easy midweek dinner.

Turkey chilli is my go-to recipe when I need something hearty but still light, and this version ticks all the boxes—flavourful, filling, and full of good-for-you ingredients. It’s the perfect bowl of comfort, made with lean turkey mince, bold spices, and a colourful mix of vegetables.

This turkey chilli recipe comes together easily and is perfect for chilly nights, casual dinners, or feeding a crowd. It's a family favourite in my kitchen, and I promise—it tastes even better the next day. Whether you're looking for a nourishing bowl to warm you up or a freezer-friendly batch cook, this one's for you.

Why You’ll Love This Turkey Chilli

Turkey chilli is a favourite all year round, but I find myself craving it most in autumn and winter. It's cosy, filling, and the spices warm you up from the inside out. That said, it’s a great summer recipe too—make a big pot, serve it with tortilla chips, fresh herbs and avo slices, and take it outside for a casual al fresco dinner. It’s one of those recipes that feels just right no matter the season.

If you’ve got teens raiding the fridge, this is a lifesaver. It reheats well, so they can just microwave a bowl whenever they’re hungry. And since there are no beans, just loads of veg, it’s easy on the stomach and packed with flavour.

Ingredients for Turkey Chilli

Here is what I am using when cooking this dish:

• Turkey mince (ground turkey): I prefer using a mix of light and dark turkey meat, which gives the chilli a richer flavour and juicier texture. Avoid the ultra-lean "99% fat-free" stuff—it lacks depth. I usually buy 1 pack of minced breasts and 1 pack of minced tights.
• Olive oil: Used for browning the meat and sautéing the vegetables. It adds richness and helps release the flavours of the aromatics.
• Onion and garlic: These aromatics are the flavour base of the dish. The onion adds natural sweetness and depth, while the garlic brings that bold, savoury edge.
• Carrots and celery: These two add sweetness and structure. They bulk out the chilli and tick off more of your five-a-day.
• Red and green peppers: They provide both sweetness and a mild, grassy freshness. The colour mix makes the dish more vibrant.
• Peeled plum tomatoes: These break down beautifully in the pot, thickening the chilli and adding a rich tomato base. You can use the canned diced tomatoes, but use the peeled ones - otherwise you will have the tomato peel all over the pot!
• Chilli powder, crushed chillies, chipotle flakes, cumin: These spices layer up the heat and smokiness.
• Chipotle Flakes: I’m obsessed with the chipotle flakes from Tesco—the aroma alone is addictive! It is not an ad, they are awesome. Their aroma is mind blowing - I can stand and smell the jar for ages. I use them in different recipes, they cost very nice and jar lasts for long.
• Cinnamon stick: Unusual but essential. It adds subtle warmth and a whisper of sweetness that rounds out the flavour.
• Paprika, dried oregano, dried parsley: These dried herbs balance the bold spices with a bit of earthiness and sweetness.
• Salt and pepper: Essential for seasoning everything and bringing out the flavours.

See recipe card for quantities.

Instructions - How to Make Turkey Chilli

This turkey chilli is super easy to make—even if you’re new in the kitchen. All it takes is a big pot and some stirring!

1. Step 1: Start by heating 1 tablespoon of olive oil in a heavy pot. Brown the turkey mince in batches so the pan isn’t overcrowded. Remove and set it aside.

2. Step 2: Add the remaining olive oil to the same pot. Sauté the onion for 2 minutes, then toss in the carrots and cook for another 3 minutes. Stir in the garlic, followed by celery and peppers. Cook for 5 minutes, mixing everything well.

3. Step 3: Return the browned turkey to the pot. Add a splash of boiled water and stir it in to loosen everything.

4. Step 4: Tip in the peeled tomatoes and crush them with your spoon. Add all herbs and spices, season with salt and pepper, and place the cinnamon stick on top. Cover the pot and let it simmer gently on low for 20–30 minutes.

Extra Tips:

• For a spicier result, increase the chipotle flakes or add cayenne pepper.
• If you want a thicker chilli, simmer uncovered for the final 10 minutes.

How to Serve and Store Turkey Chilli

There are so many delicious ways to serve turkey chilli, depending on your mood and the occasion. I love ladling it into deep bowls and piling on the toppings—think creamy avocado slices, a dollop of sour cream, sharp grated cheddar, and plenty of fresh herbs like coriander or parsley. For a more filling meal, serve it spooned over fluffy steamed rice or couscous. If you're after something casual, grab a bag of tortilla chips and use them to scoop up every bite. And when you're really in comfort food mode, add a slice of warm crusty bread or buttery cornbread on the side for dipping—absolute heaven.

As for storing, this turkey chilli keeps beautifully. Pop any leftovers into an airtight container and refrigerate for up to 4 days. It also freezes really well—just portion it into bags or containers, freeze flat, and stash it for up to 3 months. It’s ideal for batch cooking and makes weekday meals a breeze.

Recipe Tips & Notes

1. No beans – on purpose! I’ve kept this bean-free to let the veggies shine. But you can add beans if you like. It’s fully customisable.
2. Double or triple the batch. This dish is even better the next day. Batch cook and freeze for future dinners—you’ll thank yourself later.
3. Use chipotle chilli flakes for depth. Tesco’s chipotle flakes are a gem. They add smoky heat that takes this chilli to another level.
4. Keep the spice level adjustable. If you’re cooking for kids, use mild chilli powder and skip the flakes. For adults, add extra heat!
5. Serve low-carb style. Skip the rice or chips and enjoy it bowl-style with avo, sour cream, and herbs for a filling but light meal.
6. Cinnamon is key. It may sound odd, but the cinnamon stick adds a rich depth and subtle sweetness that balances the acidity.
7. Gut-friendly spices. The spices not only add flavour but also support digestion and overall gut health.
8. Don’t skip the browning. Browning the meat first creates a richer flavour base that elevates the whole dish.
9. Let it rest. This chilli develops even more flavour after sitting for a while—perfect for make-ahead meals or next-day leftovers.

How to Spell Correctly: Chili or Chilli?

You might be wondering—is it chili or chilli? The answer depends on where you're from. In American English, the dish is typically spelled chili, but here in Ireland, we follow British-style spelling conventions, which means chilli with two L’s. Since this blog is proudly written and developed in Ireland, I use chilli throughout to reflect our local spelling and culinary voice. So whether you’re searching for turkey chilli, loaded turkey chilli, or turkey chilli with veggies, know that you’re getting an Irish take on this hearty, wholesome classic.

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Turkey Chilli Recipe

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Turkey Chilli Recipe – Loaded with Veggies and Spices
A hearty and healthy turkey chilli with lean turkey mince, loads of colourful vegetables, and bold spices. Great for meal prep, freezer-friendly, and perfect for weeknight dinners.

Ingredients

• 2 tablespoon olive oil, divided
• 500 gr turkey mince (ground turkey meat)
• 1 onion, thinly chopped
• 1 carrot, thinly chopped
• 3 garlic cloves, minced
• 2 celery stalks, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• Splash of boiled water
• 1 can peeled plum tomatoes
• 2 tablespoon chilli powder
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon chipotle chilli flakes
• ½ teaspoon ground cumin
• 1 cinnamon stick
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Avocado slices
• Sour cream
• Grated cheese (sharp cheddar works well)
• Fresh herbs (coriander or parsley)

Instructions

1. Heat 1 tablespoon of olive oil in a large heavy pot over medium-high heat. Add turkey mince in batches to avoid overcrowding. Brown for a few minutes until just cooked through. Remove and set aside.
2. Add the second tablespoon of olive oil to the pot. Sauté chopped onion for 2 minutes, then add the carrot and cook for another 3 minutes. Stir in garlic, then add celery and both peppers. Mix thoroughly and cook for 5 minutes until slightly softened.
3. Return the cooked turkey mince to the pot. Add a splash of boiled water and stir well to combine all ingredients.
4. Pour in the canned tomatoes and break them up with a spoon. Add all spices, herbs, salt, pepper, and place the cinnamon stick on top. Cover and simmer on low for 20–30 minutes, stirring occasionally.

Notes

1. Use ground turkey with a mix of light and dark meat for a juicier, richer flavour.
2. This chilli tastes even better the next day—perfect for make-ahead meals.
3. Add more spice if you like it hot—chipotle flakes and cayenne work great.
4. Freeze in portioned bags for easy lunches or weeknight dinners.
5. Serve low-carb by skipping rice and piling on fresh toppings instead.