Turkey chilli
A hearty, comforting family meal that brings together turkey mince, tomatoes, beans and spices.
Allergens: contains celery, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 20g carbs · 5g sugars · 7g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Turkey minceuse 250g | £4.00500g · £0.80 per 100g | £3.50250g · £1.40 per 100g |
| Chopped tomatoesuse 1 tin (400g) | 2 × £0.45227g | £0.45400g |
| Red kidney beansuse 1 tin (400g) | £0.79400g · £0.20 per 100g | 2 × £0.35215g · £0.16 per 100g |
| Onionuse 1 onion | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each |
| Carrotsuse 2 carrots | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g |
| Celery sticksuse 2 sticks | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Basket total (full packs) | £8.09 | £7.50 |
| Cost of what this recipe uses | £4.21 | £5.60 |
| Per serving | £1.05 | £1.40 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the vegetables: Peel the onion and cut it into 1.5cm (½-inch) thick rounds. Peel and chop the carrots into 1cm (½-inch) dice. Wash and trim the celery sticks, then cut into 2cm (¾-inch) chunks. Measure out the turkey mince into a bowl and weigh it to ensure it’s 250g (9 oz).
- Heat a 24cm (9-inch) deep frying pan on medium heat. Add 1 tbsp vegetable oil and swirl to coat the base evenly. Once hot, add the onion rounds and cook for 5 minutes, stirring occasionally, until softened and golden at the edges.
- Add the carrots and celery chunks to the pan. Stir well to combine with the onion. Cook for 5 minutes, stirring frequently, until the veggies soften slightly and release their moisture. Sprinkle with 1 tsp salt and ½ tsp black pepper (adjust to taste later).
- Increase the heat to medium-high. Add the turkey mince, breaking it up with a wooden spoon. Cook for 6–7 minutes, stirring constantly, until the mince is browned and no pink remains. Drain any excess fat if needed.
- Pour in the 1 tin chopped tomatoes (with juice) and 1 tin red kidney beans, drained. Stir well to combine all ingredients. Add 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp dried oregano, and ½ tsp chilli flakes (adjust to taste).
- Bring the chilli to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 20 minutes, stirring occasionally, until the beans are tender and the flavours meld. Taste and adjust seasoning—add more salt, pepper, or chilli flakes if needed.
- Remove the pan from the hob and let the chilli cool slightly. Taste again and adjust seasoning if required. For serving, ladle the chilli into 4 heatproof bowls and garnish with a handful of chopped spring onions (finely diced) and a sprinkle of grated cheddar cheese (optional).
Tips
- Cheaper swap: Use **chicken mince** (250g) instead of turkey for a budget-friendly alternative. If beans are expensive, omit them and add **1 cup cooked white beans** (from a tin) for fibre.
- Batch cooking: Double the recipe and store in **airtight containers** in the fridge for up to **2 days** (eat within 48 hours). Portion into **small containers** for lunches—reheat in a **microwave for 2–3 minutes** until steaming hot.
- Reheating safely: Reheat the chilli in a **covered pan on low heat** for **5 minutes**, stirring occasionally, until steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Turkey mince · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).