Jamie Oliver Turkey Chili

Looking for a hearty, cozy dish with a bit of spice and loads of flavor? This Jamie Oliver Turkey Chili ticks every box. It’s rich, warming, and the perfect way to use up leftover turkey. I was blown away by how much depth you get from the slow-cooked veggies and clever spice mix. Plus, that guacamole on top? Absolute genius. (inspired by Jamie Oliver)

Ingredients Needed

For the Chili

• Olive oil
• 2 red onions
• 1 carrot
• 1 leek
• 1 red pepper
• 1 yellow pepper
• 1 fresh red chilli
• 1 fresh green chilli
• 1 bunch (30g / 1 oz) fresh coriander
• 1 tsp ground cumin
• 1 heaped tsp smoked paprika
• Optional: 1 heaped tsp runny honey
• Optional: 3 tbsp white wine vinegar
• 600g (1.3 lbs) leftover turkey, shredded
• 3 x 400g (14 oz) tins quality plum tomatoes
• 1 x 400g (14 oz) tin butter beans or chickpeas
• Juice of 2 limes
• Soured cream, to serve

For the Guacamole

• 2 ripe avocados
• 2 ripe tomatoes
• ¼ red onion
• ½ garlic clove
• 1 fresh green chilli
• 1 bunch (30g / 1 oz) fresh coriander
• 1 lime

How To Make Jamie Oliver Turkey Chili

Prep the Veg:
Start by preheating your oven to 180°C (350°F), gas mark 4. Roughly chop the onions, carrot, and leek. Deseed and chop the peppers, and finely slice both chillies. It’s worth taking the time to get everything ready before the cooking begins.

Cook the Base:
In a large casserole-style pan, heat a few lugs of olive oil on medium heat. Add in all your chopped veg—the onions, leek, carrot, peppers, and chillies—and cook for around 5 minutes. Stir occasionally until everything starts to soften.

Spice it Up:
While that cooks, pick the coriander leaves and finely chop the stalks. Toss the stalks into the pan along with the cumin and smoked paprika. Keep stirring and let it all cook down for another 10 minutes so the flavors really come alive.

Optional Sweetness:
If you’re using honey and white wine vinegar, add them now. They give the dish a lovely sweetness and balance that really deepens the flavor. Just a couple of minutes on the heat is enough.

Add the Turkey:
While the veg cooks, shred your leftover turkey. Season the pan with a good pinch of sea salt and black pepper, then stir in the turkey. Once it’s well mixed, remove the pan from the heat.

Build the Sauce:
Scrunch the plum tomatoes straight into the pan, then add the drained beans or chickpeas. Stir thoroughly so everything’s evenly combined.

Slow Cook:
Pop the whole pan into your preheated oven and let it gently bubble away for 2 hours. After the first hour, check on it—if it’s looking a bit dry, add a splash of water.

Make the Guacamole:
While the chili’s in the oven, whip up that guacamole. Peel and stone the avocados, placing one in a food processor. Add the halved tomatoes, red onion, garlic, chilli, and coriander. Blitz it until smooth. Mash the second avocado in a bowl for that nice chunky texture, then mix the two together. Season with lime juice and salt to taste.

Finish and Serve:
Once the chili is out of the oven, stir through the lime juice and most of the coriander leaves. Don’t forget to scrape those delicious sticky bits from the edges of the pan back into the mix. Serve with basmati rice or tortillas, a spoonful of soured cream, and that dreamy guacamole. Finish with extra coriander and sliced chilli if you like it hot!

Why I Love This Recipe

I made this after Christmas when we had a mountain of turkey left over. It was such a smart, no-waste way to turn leftovers into something exciting. My family absolutely devoured it, and I loved how hands-off it was once everything hit the oven. It’s also surprisingly versatile—easy to spice up or mellow down depending on who’s eating.

Recipe Tips

• Use what you have: No leftover turkey? You can use cooked chicken or even minced turkey instead.
• Make it vegetarian: Skip the meat and double up on the beans—just as hearty!
• Spice level: Use fewer chillies or remove the seeds if you prefer a milder chili.
• Texture bonus: Let the guacamole stay a bit chunky for contrast—it’s more satisfying!
• Batch-friendly: This recipe scales up easily if you’re feeding a crowd or want to freeze portions.

How To Store This Jamie Oliver Turkey Chili

In the Fridge
Transfer to an airtight container and refrigerate for up to 3 days. The flavors get even better the next day.

In the Freezer
Freeze in individual portions or a large container for up to 3 months. Label with the date so you don’t forget!

Reheating
Reheat gently in a saucepan over medium heat until piping hot. Add a splash of water if it’s too thick.

Nutrition Facts (per serving)

• Calories: 452
• Carbs: 30.2g
• Protein: 41.4g
• Fat: 19g
• Sugar: 17.5g
• Fibre: 9.1g
• Sodium: ~620mg (varies with added salt and canned goods)

Let’s Answer a Few Questions!

Can I make this without an oven?
Totally! Simmer on the stove over low heat for about 1.5 hours, stirring occasionally.

What can I serve this with?
Rice, tortilla chips, warm flatbreads—even a baked potato would be amazing.

Is this recipe gluten-free?
Yes! Just double-check your canned goods and optional vinegar to make sure they’re certified gluten-free.

Can I make it ahead of time?
Absolutely. It tastes even better the next day, so it’s a great meal prep option.

How do I tone down the spice for kids?
Use just one mild chilli and leave it whole while cooking—you’ll get flavor without the heat.

Try More Recipes:

• Jamie Oliver Sausage And Apple Pie
• Jamie Oliver Thai Green Curry Aubergine
• Jamie Oliver Aubergine Cannelloni
• Jamie Oliver Aubergine Pasta Bake