• 400g lean turkey mince
  • 1 medium white onion
  • 4 cloves garlic
  • 1 red pepper
  • 1 red chilli
  • 400g tinned chopped tomatoes
  • 400g tin baked beans
  • 400g tin red kidney beans or mixed beans
  • 1 beef stock cube
  • 1 tsp chilli flakes
  • 1 tsp paprika (smoked or hot)
  • 0.5 tsp oregano
  • 0.5 tsp chilli powder
  • 1 tbsp tomato puree


  • STEP 1
    Dice/finely chop your onion, red chilli, garlic cloves and brown off in a pan on a medium heat in approx 1 tbsp oil
  • STEP 2
    After about 7 minutes (you want the onions to be really soft and almost caramelised) add the turkey mince and brown off
  • STEP 3
    Once the turkey mince is cooked through, add all of the dry spices into the pan and cook off for a further 2-3 minutes. Add the tomato puree, stir well into the mixture and cook this out for about 2 minutes
  • STEP 4
    Pour in all of the tins (drain the kidney beans/mixed bean tin before adding) and stir together. Add the stock cube at this point
  • STEP 5
    Bring to the boil and quickly check for seasoning. Adda touch of water at this point if you want to. Reduce heat and simmer gently for an hour. You can also put in the slow cooker rather then simmer on the stove, and keep it bubbling away for at least 4 hours on low. Serve when its ready with rice, or in fajitas, on jacket potatoes or just on its own!

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