With my chilli recipe, I’m not exactly reinventing the wheel. Still, this Classic Six-Bean Turkey Chilli is the one that I’ve been working on for many years, attempting to create one that’s relatively nutritious and contains all of the elements that I enjoy.
I know it’s heresy to chilli lovers, but I prefer a chilli recipe with many beans and just enough spice to make you notice without overpowering everything else.
I hope you have a good time making this recipe. Try serving with Pecan Zucchini Bread. Have a fantastic meal!
Classic Six-Bean Turkey ChilliPrint Recipe
- 2 lbs of extra lean ground turkey
- 4 slices of bacon, chopped
- 2 medium-sized onions, chopped fine
- 6 garlic cloves, minced
- 1/8 cup of chilli powder
- 2 tablespoons of chipotle seasoning
- 2 tablespoons of Cajun seasoning
- 1 tablespoon of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of red pepper flakes
- 1 teaspoon of dried oregano
- 1/2 (0.33 mL) bottle of beer
- 1 (28 oz) can of diced tomatoes, with juice
- 1 (28 oz) can of tomato puree
- 1 (19 oz) can of red kidney beans, drained and rinsed
- 1 (19 oz) can of six bean mix, drained and rinsed
- Preheat the Dutch Oven to medium heat. Sauté the chopped bacon until thoroughly browned.
- Combine chilli powder, spices, cumin, coriander, oregano, and red pepper flakes in a mixing bowl. Sauté for 1 minute, or until thoroughly blended with the bacon.
- Add the garlic and onions and sauté for about 10 minutes, or until the onions are softened and browned.
- Add the ground turkey and continue cooking until it lightly browned. At this stage, the meat does not need to be fully cooked.
- Pour in the beer and cook for about 10-15 minutes, or until most of the liquid has evaporated.
- Mix in the diced tomatoes, tomato puree, and beans. Bring to a boil after thoroughly mixing. Simmer for 1 hour, covered, on medium-low heat. Stir, then continue to cook, uncovered, for one additional hour.
- Turn off the heat and set it aside for 30 minutes before serving.