Veggie-packed Turkey Chilli

Course dinner
Servings 4


  • 2 brown onion roughly chopped
  • 2 carrot medium roughly chopped
  • 1 celery stalk roughly chopped
  • 3 red capsicum deseeded & roughly chopped
  • 1 head of cauliflower 900g head roughly chopped
  • 2 tbsp Drizzle extra virgin olive oil
  • 700 g turkey mince
  • 2 tbsp Mexican spice mix a mix of ground cumin, paprika & chilli
  • ½ cup red wine
  • 3 tbsp salt reduced tomato paste


  • Place onions, carrots, celery, capsicums and cauliflower to a large food processor and pulse to a consistent small dice (if you don’t have a food processor, use a sharp knife to finely dice all vegetables).
  • Heat half the oil in a large saucepan. Add diced vegetables and saute for a few minutes.
  • Add turkey and continue to cook for a few more minutes to brown.
  • Add spices mix and cook for a few more minutes to release the flavours.
  • Add wine to deglaze the saucepan, scraping any brown crunchy bits from the base of the saucepan and stirring through the sauce.
  • Stir through tomato paste, mixing well.
  • Add passata and stock and stir through to combine. Bring to a simmer and cook for 30 minutes to allow flavours to develop and chilli to thicken. Season to taste.
  • At the same time, heat remaining oil in a frypan and cook tortilla triangles for a few minutes each side until crisp and golden.
  • Divide chilli between bowls and top with yoghurt and coriander and serve with tortilla crisps.


Calories: 413kcalCarbohydrates: 38gProtein: 30g
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