Six-Bean Turkey Chilli: Hearty, Smoky & Loaded
This hearty Classic Six-Bean Turkey Chilli is a flavorful and healthy twist on a classic. It's loaded with lean ground turkey, a six-bean mix, and seasonings that give it a smoky, slightly spicy edge without overwhelming the dish. Bacon adds an extra layer of richness, while beer and tomatoes create a balanced depth of flavor. Perfect for a cozy dinner, this chilli simmers until thick and savory, making it a great dish to enjoy with family or friends. Serve it with some homemade Pecan Zucchini Bread for a complete and satisfying meal!
Equipment
6-quart Dutch oven
Large mixing bowl
Wooden spoon
Instant-read thermometer
Can opener
Sharp chef's knife
Cutting Board
Ingredients
2 lbs ground turkey - lean, about 900g (minced turkey)
4 slices bacon - chopped, about 4 oz / 115g
2 medium yellow onion - chopped fine
6 cloves garlic - minced
1 tablespoon chili powder (chilli powder in British English)- 2 tablespoons chipotle powder - or 2 chipotles in adobo, finely minced
2 tablespoons Cajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika)
1 tablespoon cumin - (ground)
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon oregano - dried
½ cup beer - 120ml
1 can tomatoes - (diced) with juice, 28 oz / 794g
1 can passata or crushed tomatoes (tomato puree with seeds removed) - passata or crushed tomatoes, 28 oz / 794g
1 can red kidney beans - drained and rinsed, 19 oz / 540g- 1 can six-bean mix - drained and rinsed, 19 oz / 540g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preheat the Dutch oven to medium heat. Sauté the chopped bacon until thoroughly browned.4 slices bacon
- Add the chilli powder, chipotle powder, Cajun seasoning, cumin, coriander, oregano, and red pepper flakes directly to the hot bacon fat in the Dutch oven. Stir constantly and cook for 1 minute until the spices are fragrant and fully coated in the fat. Do not skip this step — it blooms the spices and builds the chilli's depth of flavour.1 tablespoon chili powder (chilli powder in British English), 2 tablespoons chipotle powder, 2 tablespoons Cajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika), 1 tablespoon cumin, 2 teaspoons ground coriander, 1 teaspoon red pepper flakes, 1 teaspoon oregano
- Add the garlic and onions and sauté for about 10 minutes, or until the onions are softened and browned.6 cloves garlic, 2 medium yellow onion
- Add the ground turkey, breaking it into small pieces with a wooden spoon. Cook for 6–8 minutes until lightly browned on the outside. The meat does not need to be fully cooked through at this stage — it will finish cooking during the simmer.2 lbs ground turkey
- Pour in the beer and cook for about 10–15 minutes, or until most of the liquid has evaporated.½ cup beer
- Add the diced tomatoes with their juice, tomato purée, kidney beans, and six-bean mix. Stir thoroughly to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 1 hour. After 1 hour, remove the lid, stir well, and continue simmering uncovered for an additional 1 hour until the chilli is thick and rich.1 can tomatoes, 1 can passata or crushed tomatoes (tomato puree with seeds removed), 1 can red kidney beans, 1 can six-bean mix
- Turn off the heat, cover, and let the chilli rest for 30 minutes before serving. This resting period allows the flavours to settle and the chilli to thicken slightly as it cools. Season with salt and black pepper to taste before serving.1 pinch salt
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freeze in portion-sized containers for up to 3 months.
Make-ahead: This chilli improves significantly after 24 hours as the spices meld — cook it a day before you plan to serve it.
Substitutions: Swap the beer for an equal volume of low-sodium chicken broth. Use ground chicken in place of turkey at the same weight. For less heat, reduce chipotle seasoning to 1 tablespoon.
Reheating: From the fridge, reheat on the stovetop over medium-low heat for 8–10 minutes, stirring occasionally. From frozen, add a splash of water and reheat for about 15 minutes. Always ensure it reaches 165°F / 74°C throughout.
Pro tip: Do not rush the spice bloom — cook the dry spices in the hot bacon fat for a full 60 seconds, stirring constantly. This forces the fat-soluble flavour compounds to open up and gives the chilli its signature depth.
Nutrition
Serving: 1servingCalories: 560kcalCarbohydrates: 69gProtein: 61gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 84mgSodium: 475mgPotassium: 1811mgFiber: 30gSugar: 8gVitamin A: 2744IUVitamin C: 17mgCalcium: 146mgIron: 11mg
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