Chilli Con Carne with turkey mince (181 calories)

IMG_1165.jpgMiserable day….. what can you do!  I know!  A batch cook for the freezer and a nice warming dinner for tonight….!  Lots of added vegetables and two tins of kidney beans to bulk this out, add lots of flavour and fibre. 

Chilli Con Carne made with turkey mince

Preparation Time:20 mins

Cooking Time:1 hr


Calories per serving:181.7



Celery (1 stick)-33g

Garlic-2 Cloves/6g

Tomatoes, Chopped, in Rich Tomato Juice-1 Can/400g

Mixed Herbs-1 Tsp/5g

Turkey Thigh, Mince-450g

Kidney Beans, Drained-2 Cans/400g



Mushrooms, Chestnut-120g


Tomato Puree, Double Concentrate-1 Pot/70g

Red Peppers (1 pepper)-150g

Coleman’s Chilli Con Carne Mix-1 Pack/50g


Preparation: Peel and finely dice the onion. Peel and finely dice the garlic clove. Peel and chop carrot finely. Top and tail courgette and dice into small chunks. De-seed and dice the red pepper. Finely dice the celery.

Put the olive oil into a pan and warm over a moderate heat.

Add the onions, carrot and celery, and let them cook until soft and pale gold. Add the garlic and continue to cook for 5 minutes.

Add the minced turkey to the pan, and let it brown lightly, stirring occasionally.

Add herbs, the tinned tomatoes, tomato puree and the chilli mix. Bring back to a simmer and leave to cooked, covered, for about 45 minutes to an hour, stirring every 15 minutes.

Add the chopped mushrooms and the drained beans after the first 30 minutes. Add a little water if it is drying out too much.

Let the mixture simmer for a good 5-7 minutes until thoroughly hot.

Serve on wholegrain rice and top with a dollop of soured cream and a handful of coriander leaves (if required).

Nutrition Data Per Serving

Calories (kcal) 181.7

Carbohydrate (g) 18.0

Fat (g) 4.7

Fibre (g) 5.5

Fruit & Veg 1.9

Protein (g) 17.1

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