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 Chilli
- 2 lbs ground turkey lean
- 4 slices bacon chopped
- 2 medium onions chopped fine
- 6 cloves garlic minced
- 1 tablespoon chilli powder
- 2 tablespoons chipotle seasoning
- 2 tablespoons Cajun seasoning
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano dried
- ½ cup beer
- 28 oz can diced tomatoes with juice
- 28 oz can tomato puree
- 19 oz can red kidney beans drained and rinsed
- 19 oz can 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.