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Smoky Chilli

45 Minute Smoky Chilli. My fave chilli serve with rice for a serving of 6, or 4 without. This is great recipe for batch cooking and packs so many flavours.

Serves: 4 (or 6 with 50g rice per person) Time: 45 mins



  • 450g extra lean turkey mince

  • 1 green bell pepper, finely chopped

  • 1 red bell pepper, finely chopped

  • 1 jalapeño, finely chopped (optional)

  • 3 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • 400g can of whole plum tomatoes

  • 200g can of black beans

  • 200g can of kidney beans

  • 1/2 head cauliflower, roughly chopped

  • 240g chicken or vegetable stock (cubes are fine)

  • Spices: Pepper, Paprika, Chili Powder, Cinnamon, Cumin


  1. Heat a saucepan with 1 tablespoon olive oil, once hot throw in the onion, jalapeño, and garlic and cook for about 4 minutes, or until translucent. Add the peppers and some spices: 1/2 teaspoon ground pepper, 1 tablespoon paprika, 1 tablespoon chilli powder. Let simmer under medium heat while you prep the turkey.

  2. Mix the turkey mince with: 1/2 teaspoon ground pepper, 1/2 tablespoon paprika, 1/2 tablespoon chilli power. Add to the pan of vegetables and stir. Allow the turkey to cook for 5 minutes. Drain the beans, but don't rinse them, then throw them into the pot. Crush the whole tomatoes by hand and add them with the juices from the can.

  3. Add the stock and let it simmer for 5 minutes. Then throw in the cauliflower and the final spices: 1/2 teaspoon cinnamon, 1 teaspoon cumin. Cover and let simmer on low heat for 20-30 minutes.


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Rosie ❤️


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