Photo of Turkey & white bean chilli by WW

Turkey & white bean chilli

Points® value
Total Time
30 min
10 min
20 min
Store this all-in-one winner in single-serving containers to eat throughout the week. You can double the recipe and freeze extras for up to 3 months or refrigerate for up to 4 days.


Olive Oil

2 teaspoon(s)

Turkey Breast Mince, raw

500 g

Red onion

1 small, chopped

Red pepper

1 medium, chopped


1 clove(s), crushed

Ground Cumin

1½ teaspoon(s), level

Oregano, Dried

1½ teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Cayenne Pepper

1 pinch

Cannellini Beans, cooked

1 can(s), large, drained

Chicken stock cube(s)

1 cube(s), 500ml stock

0% fat natural Greek yogurt

4 tablespoon(s)

Coriander, fresh

2 tablespoon(s), chopped


1 medium, cut into 4 wedges


  1. In a casserole, heat the oil over a medium-high heat. Add the turkey mince and season with salt and pepper. Cook for 3-5 minutes, stirring and breaking the meat apart with a wooden spoon, until the turkey is cooked through.
  2. Add the onion and pepper and cook for 3-4 minutes, until the vegetables are tender. Add the garlic and spices, cook for 30 seconds, whilst stirring.
  3. Stir in the beans and the stock and bring to a boil. Reduce the heat to low, and simmer, covered for 10 minutes.
  4. Ladle the chilli into 4 bowls and top each bowl with 1 tablespoon of yogurt and sprinkle with coriander. Serve with lime wedges on the side.