Chicken & Poultry Soups & Stews

Smoky Mexican Turkey Chilli

A hearty turkey chilli with smoky Mexican spices, red kidney beans and a hint of cocoa. Leaner than beef but just as satisfying, ready in under an hour.

By Ricky Robinson Updated March 11, 2025

This turkey chilli works brilliantly when the weather turns a bit cold and you need something warming. It's a hearty dish that doesn't take all day to make, which suits most people just fine. The combination of turkey mince with those Mexican spices delivers proper flavour without being too heavy.

Turkey is leaner than beef, so it's a bit lighter, but still gives you that satisfying meaty texture you want in a chilli.

The cocoa powder might sound odd if you haven't used it in savoury cooking before, but it adds a lovely depth without making anything taste of chocolate. Getting all the veg prepped before you start means everything's ready to go when you need it, and the whole thing comes together in one pot, which means less washing up afterwards.

Smoky Mexican Turkey Chilli recipe image
Smoky Mexican Turkey Chilli

The spices aren't too hot, but they give a good warmth that builds as you eat. If you've got anyone at home who isn't keen on spice, you can always dial back the chilli powder a bit. What's particularly good about this recipe is how it seems to taste even better the next day. If you can make it ahead, the flavours have time to develop and mingle together properly. It freezes well too, so it's handy for batch cooking when you've got a spare half hour.

Serve it with whatever you fancy. Rice works a treat, but sometimes it's good with a baked potato or even just a chunk of crusty bread for dipping. A dollop of sour cream on top isn't essential, but it does add a nice bit of tang against the spice.

Smoky Mexican Turkey Chilli

Chilli Kidney beans Turkey
Total Time 50 min
Servings 4 servings
Calories 340 cal
Protein 38g

Ingredients

Equipment Needed

  • Wooden Spoon
  • Wide Pot

Instructions

  1. 1
    Heat the oil in a wide pot, then add the onion, carrots, garlic and peppers. Cook slowly for 10 minutes until soft, stirring occasionally to prevent burning.
  2. 2
    Add the chilli flakes, chilli powder, ground coriander, paprika and cumin. Give everything a good stir and cook for another 5 minutes to allow the spices to release their flavours.
  3. 3
    Add the minced turkey, breaking it up with your spoon, and cook until browned all over.
  4. 4
    Crumble in the beef stock cube, then add the tin of chopped tomatoes, cocoa powder, tomato purée and kidney beans. Bring everything to the boil, adding a splash of water if it seems too thick.
  5. 5
    Turn the heat down and let it simmer covered for 20 minutes.
  6. 6
    Give the chilli a good stir, turn off the heat and let it rest for 5 minutes before serving.
  7. 7
    Ladle into serving bowls, sprinkle over fresh coriander.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. This chilli tastes even better the next day as the flavours develop. Reheat gently on the hob.

Serving Suggestions

Serve with steamed rice, a baked potato, or crusty bread for dipping. Top with sour cream, grated cheese, or fresh coriander for extra flavour.

Smoky Mexican Turkey Chilli

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