Recipe: Cube’s Christmas Chilli Con Carne.

I’m a big fan of chillis, and love making it in my own way. I wanted to make a more “Christmassy” version so thought about turkey mince. Too add more “Christmas” flavour I settled on an odd ingredient which surprisingly worked: mulled wine spice. This is my personal spicy blend of turkey, pigs in blankets, stuffing and sprouts.

Recipe: Cube’s Christmas Chilli Con Carne.

Recipe by Cube1701Course: Recipes


Prep time


Cooking time






  • 500g Turkey Mince

  • 1kg Tomato Passata

  • 10 Pigs in Blankets

  • 6 Pork and Stuffing Balls (this may not always be availble, mine were from Aldi, you could make your own with 125g pork and 50g sage and onion stuffing mix)

  • Half an Onion

  • Handful of sliced mixed bell peppers

  • Approx 350g Sprouts

  • Approx 150g Button Mushrooms, sliced

  • 400g Kidney beans (drained)

  • 2 bags Schwartz Mulled Wine Spice (by bags, I mean the teabag-like bags, a box will contain multiple bags)

  • 1-2 Fresh Red chillis (depending on heat preference)

  • 1-3 teaspoons hot/mild chilli power (depending on heat preference)

  • Extra chilli flakes (depending on preference, I used a pinch of Ancho, Habanero and Kashmiri)

  • 2 teaspoons paprika

  • Rice (to serve)


  • Pre-heat the oven, slice the peppers/mushrooms/onion to be ready. Bring a small pan of water to the boil.
  • Add the pigs in blankets and pork stuffing balls in the oven according to instructions, usually around 20-25 minutes. Remove from oven when ready. Continue with other steps while doing this
  • Boil the sprouts for around 3-4 minutes and add to the oven when there is 10 minutes left for the pigs in blankets/pork stuffing to roast.
  • Add a small amount of oil to a large frying pan or wok on a med-high heat and brown the turkey mince.
  • Add the onions, peppers and mushrooms to the pan, stir regularly.
  • Add in the kidney beans fresh chillis (if using) and half of the chilli powder and paprika. Cook for around 5 minutes
  • Once the pigs in blankets, sprouts and pork stuffing is ready, chop up the pork stuffing into small chunks and add them all to the mixture, stirring it well.
  • Add the 1kg (two packets) passata, along with the rest of the chilli power, paprika and the chilli flakes.
  • Add the two bags of mulled wine spice. Keep them in their bags, don’t open them. Turn to a low heat.
  • Let simmer for at least 20 minutes. Prepare the rice once you are ready to serve. 
  • Just before serving, find and scoop out the bags of mulled wine spices. Squish the bags between two spoons over the pan to push the juices out and give the chilli a good stir.
  • Serve on a bed of rice.


  • British measurements, terms and ingredients used.
  • Nutrition information from VeryWellFit and is an estimate. Information will vary based on exact ingredients and brands used.

Nutrition Facts

4 servings per container

Serving Size500g


  • Amount Per Serving% Daily Value *
  • Total Fat 30.5g 47%
    • Saturated Fat 3g 15%
  • Cholesterol 39mg 13%
  • Sodium 632mg 27%
  • Amount Per Serving% Daily Value *
  • Potassium 2428mg 70%
  • Total Carbohydrate 122.8g 41%
    • Dietary Fiber 23.7g 95%
    • Sugars 18g
  • Protein 82.5g 165%
  • Calcium 325%
  • Iron 11%
  • Vitamin D 135%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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