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AUTUMNAL TURKEY CHILLI

This Autumnal Turkey Chilli is a big, cosy bowl of comfort built for crisp days and slow cooking, combining rich turkey thigh mince with a homemade dried chilli paste of ancho, guajillo and chipotle for deep, smoky warmth rather than fierce heat. Sweet vegetables melt into the sauce as it simmers, with tomatoes, stock and butter beans creating a thick, spoon-clinging chilli, gently spiced with cinnamon, cumin and fragrant autumn herbs like sage and thyme. It’s bold but balanced, hearty without being heavy, and made for loading up with rice, nachos or cornbread — the kind of proper, soul-warming meal that feels like a hug when the evenings start drawing in.

Course: Main Course
Cuisine: Mexican
Keyword: chilli, hearty, stew, turkey
Ingredients
For the Chilli Base:
  • 1 kg turkey thigh mince or a mix of thigh and breast for balance
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 large carrot finely diced
  • 1 red pepper chopped
  • 1 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 400 ml chicken stock
  • 1 tin butter beans
  • 1 tsp sea salt plus more to taste
  • Freshly cracked black pepper
For the Dried Chilli Paste:
  • 2 dried ancho chillies
  • 2 dried guajillo chillies
  • 1 dried chipotle chilli
  • 200 ml boiling water for soaking
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 tbsp apple cider vinegar
  • Small handful chopped sage and thyme leaves
To serve:
  • Rice nachos, cheese, cornbread
Instructions

  1. Preheat the grill to 180°c. Place a cast-iron pot or Dutch oven to preheat.

  2. Tear the dried chillies into pieces and remove the seeds. Soak them in 200ml boiling water for 20 minutes until soft, then blend in a blender with the soaking liquid, vinegar, paprika, cumin, and cinnamon into a smooth, smoky paste.

  3. Add olive oil to the dutch oven, then sauté the onions, garlic, carrot, and red pepper until soft and golden. Stir in tomato purée and cook for 2 minutes to caramelise slightly.


  4. Stir in the turkey mince and cook until lightly browned. Add the chilli paste and cook out for a few minutes until it darkens and coats the meat beautifully.

  5. Add chopped tomatoes and stock. Stir well, then close the lid and let it simmer gently on the for 60–90 minutes, stirring occasionally until thick, rich, and slightly smoky. Add the beans and herbs for the final 15 minutes.
  6. Finish with a scatter of fresh thyme, a handful of grated cheddar and sour cream. Serve with warm cornbread, rice, or tortilla chips.