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Turkey Chilli Con Carne in a blue bowl with lime and greek yoghurt on top
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5 from 15 votes

Turkey Chilli Con Carne

Turkey Chilli Con Carne is a healthy version of a traditional beef chilli con carne. With turkey mince, beans and corn, this dish is a meal in one!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Australian, International
Keyword: chilli con carne, turkey chilli con carne, turkey mince
Servings: 6
Calories: 370kcal
Author: Adrianne


  • French pan or large non stick fry pan


Turkey Chilli Con Carne

  • 1 teaspoon olive oil
  • 2 cloves garlic
  • 500 grams turkey mince
  • 1 tbs dried onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chilli flakes dried
  • 1 tsp chilli minced fresh
  • 400 grams crushed tomatoes
  • 400 grams condensed tomato soup
  • 425 grams red kidney beans Note 4
  • 400 grams corn drained and rinsed
  • 3 carrots
  • greek yoghurt to serve
  • lime wedges to serve


Turkey Chilli Con Carne

  • Slice garlic and carrots
  • Add oil to fry pan and turn to a medium heat
  • Add turkey mince to pan and start to cook. Season with dried onion, salt, pepper and chilli flakes, continue to cook until the mince has fully browned (approx 10 - 15 mins). Note 2
  • Once the turkey mince is fully cooked, add the fresh chilli, crushed tomatoes and condensed tomato soup, stir to combine and heat through (approx 5 mins)
  • Add your beans, corn, carrot and stir again to combine, cook for a further 3 mins
  • Serve with toasted corn chips, low fat greek yoghurt and limes. Note 3



  • Note 1 I find a sharp knife best to cut the garlic and I use a small mandolin for the carrots. I don't peel the carrots or rinse them as I find they are usually good to go when I purchase them. 
  • Note 2 the best way to cook the mince is to use a flat utensil and break it up as you go. Breaking it into small and small pieces means that the mince will be thoroughly cooked. If there are large chunks of the mince, you will find that the outside is cooked but the inside is still pink. 
  • Note 3 to toast the corn chips, lay them on a baking tray and toast for about 5-10 mins. These can burn quickly (yes, I have burnt corn chips in my life, the oven smells for weeks!!) 
  • Note 4 I have made this dish with both black beans and red kidney beans. Both work very well. Use whichever one you have in the cupboard and it will be fine! 


Calories: 370kcal | Carbohydrates: 50g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 814mg | Potassium: 1296mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5835IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 5mg