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Total time

50 minutes


  • turkey chilli
  • 1 tablespoon olive oil
  • 500 g turkey mince
  • 1 teaspoon green chilli (deseeded and chopped)
  • 1 teaspoon red chilli (deseeded and chopped)
  • 1 teaspoon chopped garlic
  • 1 red onion (large, peeled and diced)
  • 3 peppers (deseeded and diced)
  • 1 tin taco bean mix
  • 1 tin Kidney Beans
  • 1 tin sweetcorn
  • 1 tin chopped plum tomatoes
  • 3 fresh tomatoes (chopped)
  • guacamole
  • 2 avocado (large, ripe, peeled and pitted)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon green chilli (deseeded & chopped)
  • 1 teaspoon lime juice
  • 1 tablespoon fresh coriander (chopped)
  • 10 Coriander seeds (crushed)
  • 1 pinch sea salt (to taste)
  • 1 pinch black pepper (freshly ground, to taste)


  1. Make the guacamole in advance. Place all the ingredients in a food processor and blend until smooth. Transfer to a bowl, cover and refrigerate. Keeps well for up to 2-3 hours; any longer and you are at risk of it going brown. Preheat a large saucepan, add the olive oil and fry the turkey mince for 4—5 minutes over a medium heat until lightly browned. Break down any chunks of mince with a wooden spoon as it cooks. Add the chillies, garlic, onion and peppers. Fry for a further 3—4 minutes, stirring occasionally. The next stage is to add the taco bean mix, kidney beans, sweetcorn and chopped plum tomatoes. Simmer gently for about 20 minutes. Season well and sprinkle with chopped fresh tomato. Serve with the guacamole.
  2. View the recipe instructions at

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