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Turkey is an excellent lean protein source and is a great alternative to minced beef when you want to keep the fat and calorie content down. This meal can be thrown together in no time and also freezes really well, 80 it’s the perfect back-up when you're time poor. It’s OK to use ‘lazy’ chilli and garlic - a pre-prepared product like this saves a lot of faffing around. All the major supermarkets sell kidney beans and mixed beans in a mildly spicy tomato-based sauce, so feel free to use these. Low in fat, high in protein and fibre, this works really well when served with baked sweet potatoes.



Total time

50 minutes




  • 1 teaspoon red chillies (deseeded, chopped)
  • 1 teaspoon green chillies (deseeded, chopped)
  • teaspoon garlic (‘lazy’chopped)
  • 1 red onion (large, peeled and diced)
  • 3 peppers (deseeded and diced)
  • tin taco bean mix
  • 395 g Kidney beans (can)
  • tin sweetcorn
  • 500 g plum Tomatoes (chopped)
  • 3 fresh tomatoes (chopped)
  • 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)
  • sea salt
  • freshly ground black pepper


  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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