With a couple of bags of turkey mince in the freezer, I decided to make this Mexican turkey chilli recipe in our Thermomix. As you'll see from the other recipe links below, there's a few chilli recipes on Felly Bull already, but there isn't a turkey one, and I was sold on the chipotle paste in the ingredient list!
If you love chilli, then you'll definitely love this one...the end result is absolutely delicious. The chilli has a lovely smoky, spicy warmth. If you decide to have sour cream and/or avocado slices on the sides, they provide cooling freshness.
Enjoy this yummy chilli for dinner, enjoy leftovers for lunch or freeze them for another day.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Make ahead – the turkey chilli can easily be made ahead and reheated on the hob or in the microwave.
- Leftovers are easily frozen in airtight containers. Defrost thoroughly before reheating on the hob or in the microwave.
- This recipe for Mexican turkey chilli is easily halved if you’re cooking for less people using a Thermomix, and can easily be increased using a larger saucepan or casserole dish, if cooking it on the hob for more people.
Other Recipes
You might also like to try:
- slow-cooker chilli con carne
- vegan chilli
- beef brisket chillii con carne (thermomix – tm6 only)
- slow cooked chilli
- chicken and turkey dishes
- rice dishes
Latest Recipes
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 10g fresh coriander
- 80g cheddar cheese, cut in pieces
- 200g onions, quartered
- 2 garlic cloves
- 1 fresh red chilli, seeds removed if desired
- 20g olive oil
- 20g tomato purée
- 15 to 20g chipotle paste
- 400g tin chopped tomatoes
- 500g turkey mince
- 1 to 1.5 tsp paprika (I use sweet smoked pimenton)
- 0.5 tsp chilli powder (optional – I use hot)
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 150g tin sweetcorn, drained (or frozen sweetcorn defrosted in hot tap water)
- 400g tin kidney beans (1 tin, drained weight approx. 240g)
- 100g water
- 250g basmati rice
To serve (optional):
- sour cream (I use reduced fat)
- sliced avocado
- tortilla crisps
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Instructions
- Place the coriander in the mixing bowl and chop for 3 seconds/speed 8. Transfer to a bowl and set aside.
- Place the cheddar in the mixing bowl and chop for 4 seconds/speed 6. Transfer to a bowl and set aside.
- Place the onions, garlic, chilli and oil in the mixing bowl then chop for 4 seconds/ speed 5. Scrape down the sides of the mixing bowl with the spatula, then sauté for 5 minutes/120C/speed 1.
- Add the tomato purée, chipotle paste, tin of tomatoes, turkey mince, paprika, chilli powder (if using), salt, pepper, sweetcorn, drained kidney beans and water, then mix well with the spatula and cook for 20 minutes/100C/reverse/speed slow (spoon icon). Meanwhile, cook the rice on the hob according to packet instructions.
- Serve the rice and turkey sauce with the reserved chopped coriander and grated cheddar on the side, along with any of the optional items.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a chopping board, knife, graters and a large saucepan. My suggestions are as follows:
- Finely chop the coriander, then transfer it to a bowl and set aside.
- Grate the cheddar into a bowl and set aside.
- Finely chop the onions, garlic, and chilli. Heat the oil in a large saucepan over a medium to high heat. Add the chopped onions, garlic and chilli and sauté for 5 minutes, stirring frequently.
- Add the tomato purée, chipotle paste, tin of tomatoes, turkey mince, paprika, chilli powder (if using), salt, pepper, sweetcorn, drained kidney beans and water, then mix well. Cook on a medium to low heat for 20 minutes, stirring frequently. Meanwhile, cook the rice according to packet instructions.
- Serve the rice and turkey sauce with the reserved chopped coriander and grated cheddar on the side, along with any of the optional items.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
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Mexican Turkey Chilli (Thermomix)
Ingredients
- 10g fresh coriander
- 80g cheddar cheese cut in pieces
- 200g onions quartered
- 2 garlic cloves
- 1 fresh red chilli seeds removed if desired
- 20g olive oil
- 20g tomato purée
- 15 to 20g chipotle paste
- 400g tin chopped tomatoes
- 500g turkey mince
- 1 to 1.5 tsp paprika (I use sweet smoked pimenton)
- 0.5 tsp chilli powder (optional – I use hot)
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 150g tin sweetcorn drained (or frozen sweetcorn defrosted in hot tap water)
- 400g tin kidney beans 1 tin, drained weight approx. 240g
- 100g water
- 250g basmati rice
To serve (optional):
- sour cream I use reduced fat
- sliced avocado
- tortilla crisps
Instructions
- Place the coriander in the mixing bowl and chop for 3 seconds/speed 8. Transfer to a bowl and set aside.
- Place the cheddar in the mixing bowl and chop for 4 seconds/speed 6. Transfer to a bowl and set aside.
- Place the onions, garlic, chilli and oil in the mixing bowl then chop for 4 seconds/ speed 5. Scrape down the sides of the mixing bowl with the spatula, then sauté for 5 minutes/120C/speed 1.
- Add the tomato purée, chipotle paste, tin of tomatoes, turkey mince, paprika, chilli powder (if using), salt, pepper, sweetcorn, drained kidney beans and water, then mix well with the spatula and cook for 20 minutes/100C/reverse/speed slow (spoon icon). Meanwhile, cook the rice on the hob according to packet instructions.
- Serve the rice and turkey sauce with the reserved chopped coriander and grated cheddar on the side, along with any of the optional items.
Notes
- Make ahead – the turkey chilli can easily be made ahead and reheated on the hob or in the microwave.
- Leftovers are easily frozen in airtight containers. Defrost thoroughly before reheating on the hob or in the microwave.
- This recipe for Mexican turkey chilli is easily halved if you’re cooking for less people using a Thermomix, and can easily be increased using a larger saucepan or casserole dish, if cooking it on the hob for more people.
- slow-cooker chilli con carne
- vegan chilli
- beef brisket chillii con carne (thermomix – tm6 only)
- slow cooked chilli
- chicken and turkey dishes
- rice dishes
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