Well, this particular chili recipe is not exactly with meat but with ground turkey because we like it more that way.

This is a quick favourite in our home – takes about 15-20 minutes of active prep time, makes a big pot, lasts in the fridge for a good number of days, tastes deliciously.

Full disclosure, we often use a store bought “Chili con Carne” spice mix, but I will create my own one day.

I love serving it over rice or as is with a generous dollop of creme fraiche and pickled jalapeños.


*If you want to make a “sin carne” vegetarian version, I think an eggplant and extra beans/chickpeas would do great!

Chili con Carne


  • 1kg ground turkey meat
  • 2 medium onions, diced
  • 1 packet “Chili con Carne” spice mix
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 can red kidney beans, rinsed
  • 1 can sweet corn
  • 800 ml water
  • 1/2 tbsp sugar
  • salt to taste
  • sour cream or cream fraiche and pickled jalapeños for serving


  • Preheat a big pot on a medium high heat.
  • Add vegetable oil.
  • Add diced onions, cook until softened slightly.
  • Add ground turkey, stir well, cook until almost no raw spots remain.
  • Add spice mix and salt, mix well, cook for about 3-4 minutes.
  • Add tomato paste, mix, cook for another 2-3 minutes.
  • Add diced tomatoes, water, beans and corn to the pot. bring to a simmer.
  • Add sugar and season with salt.
  • Cover the pot with a lid, and cook on a medium-low heat (gentle simmer) for about 30-40 minutes, stirring occasionally.
  • Let rest for 15-20 minutes, taste, adjust the seasoning if needed.
  • Serve over rice or as is, with a dollop of sour cream and pickled jalapeños.

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