Slow Cooker Turkey Chilli Con Carne

This recipe features in these meal plans: Slow food, Slowly does it, Winter Warmers 3.

A mildly spiced chilli con carne made with lean turkey mince and cooked in a slow cooker.


  • 500g of turkey mince
  • 1 large onion (approx 210g), finely chopped
  • 400g of tinned red kidney beans, drained and rinsed
  • 800g of tinned chopped tomatoes
  • 300ml of soured cream
  • 240g of long grain rice
  • 1 clove of garlic, finely chopped
  • 1 tsp mild chilli powder
  • 1 tbsp tomato puree
  • 200ml chicken stock
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/4 tsp crushed chillies
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 255 mins
  • Price per person: £1.78
  • Store cupboard: Typical
  • Calories per serving: 845
  • 5-a-day per serving: 2.4
  • Print Recipe
Turkey Chilli Con Carne photo

701 cooks think so


  1. Preheat the slow cooker, if necessary. Heat the oil in a large frying pan and fry the mince for 6-8 minutes, or until browned. Remove from the pan and set aside.
  2. Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until soft. Add the chilli powder, paprika and crushed chillies and fry for 1 minute. Season with salt and pepper.
  3. Transfer the browned mince and the fried onion, garlic and spices to the slow cooker and add the chopped tomatoes, tomato purée, kidney beans and stock. Cook on high for 4-6 hours.
  4. When the chilli is almost ready, cook the rice according to the packet instructions.
  5. Season the chilli to taste and serve with the rice and soured cream.

Cook's tips

Slow cooking times vary according to the appliance you use. Our cooking time is based on this 170w Morphy Richards slow cooker.

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