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Photo of Texas-style turkey chilli by WW

Texas-style turkey chilli

Total Time
1 hr 50 min
20 min
1 hr 30 min


Canola oil

1 tbs

Skinless turkey breast

900 g, cut into 2cm cubes

Brown onion

1 medium, finely chopped


1 stick(s), stick, finely chopped


4 clove(s), crushed

Ground cumin

1 tbs

Tomato paste

2 tbs

Tomato passata

1½ cup(s), (390g)

Beer, ale

¾ cup(s), (180ml)

Beef stock

2 cup(s), (500m)

Sambal oelek

1 tbs, (Indonesian chilli paste) (see tip)

Chilli powder

¼ tsp, hot

Fresh coriander

½ cup(s), chopped

99% fat-free plain yoghurt

cup(s), (80g)

Red onion

1 small, finely chopped


2 medium, cut into wedges, to serve


  1. Heat 1 teaspoon oil in a large saucepan over high heat. Season turkey with salt. Add ⅓ of the turkey and cook, turning occasionally, for 4 minutes or until browned. Transfer, with a slotted spoon to a large bowl. Repeat with 2 teaspoons oil and turkey in two more batches.
  2. Add remaining oil to same pan. Add onion, celery and garlic and cook, stirring frequently, for 5 minutes or until softened. Stir in cumin and cook for 30 seconds. Stir in tomato paste and cook for 2 minutes longer. Stir in passata,beer, stock, crushed chilli, and chilli powder. Bring to the boil, reduce heat, cover, and simmer for 1 hour or until turkey is very tender.
  3. Simmer chilli, uncovered for 10 minutes or until thickened slightly. Season with salt and chilli powder, to taste. Divide among bowls. Serve topped with coriander, yoghurt, red onion and lime.


TIP: Add a can of your favourite beans (rinsed, drained) to this chilli. Sambal oelek is available in a jar in the Asian aisle of supermarkets. You can use any crushed chilli product made without oil.