Photo of Turkey ragù chilli con carne by WW

Turkey ragù chilli con carne

Points® value
Total Time
30 min
5 min
25 min
Turn a basic turkey ragù into a spicy chilli


Calorie controlled cooking spray

4 spray(s)


1 large, chopped

Carrots, raw

1 medium, chopped

Celery, Raw

1 stick(s), chopped


1 clove(s), crushed

Dried Mixed Herbs

1 teaspoon(s)

Chilli Powder

2 teaspoon(s), level

Turkey Breast Mince, raw

500 g

Balsamic vinegar

1 tablespoon(s)

Tinned Tomatoes

2 can(s), large

Kidney Beans, cooked

1 can(s), large, drained

Red pepper

1 medium, deseeded and sliced

Brown Rice, dry

250 g

Low Fat Natural Yogurt

4 tablespoon(s)

Coriander, fresh

1 tablespoon(s), chopped


  1. Mist a large saucepan with cooking spray, then cook the onion, carrot and celery for 8-10 minutes over a medium heat until golden brown.
  2. Add the garlic and cook for another minute, then add the dried mixed herbs, chilli powder and turkey breast mince, and cook for 4-5 minutes. Stir in the balsamic vinegar and chopped tomatoes. Half-fill one of the tomato cans with water, and add to the pan. Simmer for 12-14 minutes until the sauce has thickened.
  3. Add the kidney beans, and 2 red peppers, and cook for 5 minutes to heat through. Cook the rice according to pack instructions and divide among 4 bowls.
  4. Spoon the chilli on top, then add 1 tablespoon low-fat natural yogurt and a sprinkling of chopped fresh coriander leaves to each bowl, then serve.