Turkey Chilli

Course Dinner, Lunch
Cuisine Dairy free, Gluten free, Low FODMAP
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 224 kcal


  • 500 g turkey breast mince 2% fat
  • 350 g of passata carton
  • 130 g mixed peppers different colours ideally
  • 1/2 tsp dried chilli flakes or 1/4 tsp
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin seeds
  • 1/2 red chilli
  • 1/2 green chilli
  • 1 aubergine
  • 1/2 tsp coconut oil or garlic fry light spray
  • 1 spring onion green part only if following FODMAP diet or IBS


  1. Chop the peppers and aubergine into bite size slices and chunks, and deseed the chilli's.
  2. Heat the oil or fry light spray in a frying pan and brown the turkey mince on a med-high heat, cook for 5 minutes.
  3. Add the diced chilli's, cayenne pepper, cumin seeds and dried chilli flakes. Fry for a further 2 minutes.
  4. Add the passata, peppers and aubergine. Simmer for 15-20 minutes or until the meat is cooked through and the aubergine is soft.
  5. Garnish with the spring onion greens.
  6. Serve immediately or leave aside to cool before refrigerating or freezing. Refrigerate for 1-2 days or freeze for up to 2-3 weeks.