Turkey Chilli with Sweetcorn

This spicy and satisfying Turkey Chilli can be made ahead of time and also freezes well. It’s a perfect dinner for hectic evenings!

A bowl of turkey and sweetcorn chilli served with rice and a spoonful of sour cream.

When life gets hectic, as it so often does, it’s really useful to have some dinners on hand which will fit into your evening without too much fuss.

This recipe for Turkey Chilli with Sweetcorn ticks a lot of boxes for me. It’s quick and easy, spicy and satisfying, can be made ahead of time and freezes well. 

I’ve started using turkey mince instead of beef mince in quite a lot of my recipes these days. As well as being great value for money, it’s also low in fat and rich in nutrients like iron and zinc. I’ve always got a bag of sweetcorn in my freezer, so it’s a convenient veg to have on hand. Plus my sons used to love sweetcorn when they were little, so this was an easy way to add some veg to a popular family dinner.

Close up view of a bowl of turkey and sweetcorn chilli served with rice and a spoonful of sour cream.

I like a medium-spiced chilli and the amount of spices in this recipe are just right for that, but feel free to adjust the amount for your tastes or use a mild chilli powder if you prefer a milder dish. If you are cooking for young children, I would probably halve the spices for the first time you make it. It’s better to have it too mild than too spicy!

Of course this Turkey Chilli goes well with white or brown rice. It is also good served alongside spicy potato wedges or on top of a baked jacket spud or sweet potato. I used to serve it with grated cheese when my sons were young, but I prefer to top mine with a spoonful of lime-soused sour cream and a scattering of chopped coriander.

Turkey Chilli with Sweetcorn
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A warm and spicy dinner that's great for those hectic evenings

Course: Main Course
Cuisine: Tex-Mex
Servings: 4
Author: Sally Akins
  • 1 tbsp oil (rapeseed, sunflower or olive)
  • 1 onion
  • 2 cloves of garlic
  • 450 g turkey mince
  • 2 tbsp plain flour
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tbsp tomato puree
  • 1 tin of chopped tomatoes
  • 450 ml hot chicken stock, from a cube is fine
  • Salt and pepper
  • 125 g frozen sweetcorn
  1. Peel and finely chop the onion and garlic.

  2. Put the oil into a wide saucepan over a medium heat and add the chopped onion, garlic and turkey mince. Cook for a few minutes, breaking the mince up with a wooden spoon, until there is no pink remaining in the mince and the onion is translucent.

  3. Add the flour and spices to the pan and stir into the mince and onions. Cook together for 1-2 minutes and then stir in the tomato puree.

  4. Add the chopped tomatoes and stock, stir together and season with salt and pepper. Bring everything up to a boil, reduce the heat to low then partially cover the pan and simmer for 20 minutes, stirring occasionally.

  5. Stir in the sweetcorn and then simmer for a further 10 minutes. The Turkey Chilli will be ready when the sauce has thickened and the vegetables are cooked through.

  6. Serve with your choice of accompaniments.

Recipe Notes

Serve with your choice of toppings such as grated cheese, guacamole, chopped coriander or sour cream loosened with lime juice.

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