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Photo of Turkey chilli by WW

Turkey chilli

3 - 12
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
This much-loved Mexican meal is a fun and flavoursome dish that's ideal for any night of the week.


Brown rice

1 cup(s)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 small, finely chopped

Turkey breast mince

500 g


2 clove(s), crushed

Chilli powder

1 tsp, Mexican variety

Canned diced tomatoes

400 g, (1x400g can)

Salt reduced chicken stock

1 cup(s), (250ml)


2 medium, cut into 1cm pices

Canned corn kernels in brine, rinsed, drained

400 g, (1x400g can)

Extra light sour cream

¼ cup(s), (60g)

Fresh coriander

2 tbs, sprigs


  1. Cook rice in a large saucepan of boiling water, following packet instructions, or until tender. Drain.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and chilli powder and cook, stirring, for 30 seconds.
  3. Stir in tomatoes, stock and zucchini and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until slightly thickened. Stir in corn and cook for 2 minutes or until heated through.
  4. Divide rice among plates and top with turkey chilli, sour cream and coriander. Serve.


TIP: You can use lean beef mince instead of turkey mince. The chilli (without toppings) is suitable to freeze for up to 3 months.