Winter is the perfect time to indulge in hearty, warming soups, and this chilli soup with turkey ticks all the boxes. Packed with vibrant flavours, a touch of spice, and wholesome ingredients, it’s a delicious way to combat the cold. Whether you’re looking for a cosy family dinner or meal-prep inspiration, this soup is bound to become a winter favourite.
Winter without a hot bowl of soup? Unimaginable! There’s something so comforting about wrapping your hands around a steaming bowl of chilli soup. This recipe has everything you could ask for: warmth, spice, and an explosion of flavour. The combination of tender turkey mince, earthy beans, and smoky paprika makes it deeply satisfying.
What I love most about this soup is its versatility. I opted for turkey mince for a lighter, leaner option, but you can easily substitute it with minced beef or chicken – or leave out the meat altogether for a vegetarian version. The spices, like smoked paprika and cumin, provide a rich and slightly smoky base, while the beans and vegetables make it hearty and nutritious.
This chilli soup with turkey is my go-to for those chilly winter evenings when all you want is something hot, delicious, and easy to prepare. It’s a one-pot wonder that doesn’t just warm your body but also your soul. And don’t forget the toppings – avocado, cheddar, and a dollop of Greek yoghurt take it to the next level!
Why You’ll Love This Chilli Soup with Turkey
- Healthy and Protein-Packed: Turkey mince is a lean protein option, making this soup perfect for a nutritious winter meal.
- Meal-Prep Friendly: This soup tastes even better the next day, so you can make it ahead and enjoy it throughout the week.
- One-Pot Wonder: Minimal dishes mean less clean-up, making it ideal for busy weeknights.
- Customizable for Any Diet: This recipe is easy to adapt for vegetarians, gluten-free, or spice-lovers.
Chilli Soup with Turkey: Recipe Tips
Preparing chilli soup with turkey is simple, but these tips will help you make it even better:
- Don’t Rush the Spices: Toasting the spices with the turkey mince and tomato paste for a minute or two will deepen their flavours and create a more robust soup base.
- Adjust the Heat: If you like it spicier, add chopped chilli or a dash of hot sauce. For a milder version, reduce the cayenne paprika or skip it altogether.
- Consistency Matters: If you prefer a thicker soup, mash some of the beans before adding them to the pot. For a thinner consistency, simply add more chicken broth.
- Toppings Are Key: Don’t go shy with your toppings – they add extra texture and flavour. Grated cheddar, creamy avocado, and tangy Greek yoghurt are non-negotiables in my book!
- Let It Rest: Chili soup tastes even better after resting for a few hours or overnight, as the flavours have time to meld together.
Chilli Soup with Turkey: Recipe Variations
This chilli soup with turkey mince is incredibly versatile, and you can easily tweak it to suit your taste or dietary preferences:
- Meat Variations: Swap turkey mince with minced beef, chicken, or even ground pork for a different protein. For a vegetarian version, skip the meat and double up on the beans or add diced sweet potatoes.
- Beans and Veggies: Use any beans you like – black beans, chickpeas, or pinto beans work wonderfully. You can also add more veggies, like zucchini, carrots, or corn, for extra nutrition.
- Spice Levels: Experiment with spices! Add a pinch of cinnamon or cocoa powder for a hint of sweetness, or a teaspoon of chilli flakes for an extra kick.
If you are looking for more wintery soup ideas, try out these recipes:
Bean Vegetable Soup with Cashew Pesto
Chilli Soup with Lentils
Roasted Pumpkin Soup with Creamy Coconut and Seeds
Recipe
This chilli soup with turkey is everything you could ask for on a winter evening: warming, delicious, and incredibly satisfying. Make a big pot – you’ll be going back for seconds!
Ingredients
Soup:
400g turkey mince
½ leek
1 teaspoon cayenne paprika
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon cumin
1 tablespoon tomato paste
1 tin tomatoes
500ml chicken broth (I used this one)
1 red pepper
1 tin red kidney beans
1 tin cannellini beans
Salt and pepper
Toppings:
1 avocado
50g cheddar cheese
Greek yoghurt
Parsley
Method
- In a large pot fry the meat and leeks for about 5-10 minutes.
- Add all the spices and cook for 5 minutes, until fragrant.
- Mix in the tomatoes and tomato pastes together with chicken broth and a glass of water (you can use tin from tomatoes). Stir to combine and season it to your liking.
- Cover your soup and cook on low for 1-2 hours.
- Towards the end of cooking, stir in the diced pepper and beans. Cook for an additional 5 minutes.
- Serve the soup with diced avocados, grated cheese, a dollop of yoghurt and sprinkle some parsley.
