Rustic Turnip and Smoked Bacon Pinto Bean Chili

Why You’ll Love This Recipe

• Hearty and warming, with smoky bacon and earthy turnips that make it perfect for cold evenings.
• Budget-friendly pantry ingredients (beans and canned tomatoes) turned into something that tastes slow-cooked and special.
• Turnips stay pleasantly firm-tender, adding texture and subtle sweetness you do not get from potatoes.
• Flexible and forgiving: easy to adjust spice level, swap beans, and make ahead for busy weeknights.

Grocery List

• Produce: 2 medium turnips, 1 large yellow onion, 1 red bell pepper, 3 garlic cloves, 1 jalapeño (optional), green onions, fresh cilantro (optional, for serving), 1 lime (optional, for serving)
• Dairy: Sour cream or plain Greek yogurt (for serving, optional), shredded cheddar or Monterey Jack cheese (for serving, optional)
• Pantry: Thick-cut smoked bacon, olive oil, canned fire-roasted diced tomatoes (14.5 oz), canned crushed tomatoes (28 oz), canned pinto beans (two 15-oz cans), low-sodium chicken or vegetable broth, chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon (optional), bay leaf, apple cider vinegar or lime juice, kosher salt, black pepper, hot sauce (optional), tortilla chips or crusty bread (optional, for serving)

Full Ingredients

For the Chili

• 6 oz thick-cut smoked bacon (about 6 slices), cut into 1/2-inch pieces
• 1–2 tbsp olive oil, as needed
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium turnips (about 1 lb total), peeled and cut into 1/2-inch cubes
• 1 red bell pepper, seeded and diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 tbsp chili powder (American-style chili blend)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon (optional, for warmth and depth)
• 1–1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (14.5-oz) can fire-roasted diced tomatoes, with juices
• 1 (28-oz) can crushed tomatoes
• 1 cup low-sodium chicken or vegetable broth (plus up to 1/2 cup more if you prefer a looser chili)
• 2 (15-oz) cans pinto beans, drained and rinsed
• 1 bay leaf
• 1 tsp apple cider vinegar or fresh lime juice (to finish)

For Serving (Optional Toppings)

• Sour cream or plain Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Thinly sliced green onions
• Chopped fresh cilantro
• Lime wedges
• Hot sauce
• Tortilla chips or warm crusty bread

Step-by-Step Instructions

Step 1: Prep your ingredients

Peel the turnips and cut them into 1/2-inch cubes so they cook evenly and keep a nice bite. Dice the onion and red bell pepper. Mince the garlic and jalapeño (if using). Rinse and drain the pinto beans thoroughly. Cut the bacon into 1/2-inch pieces. Having everything prepped before you start cooking makes the rest of the recipe smooth and stress-free.

Step 2: Crisp the smoked bacon

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon in a single layer. Cook, stirring occasionally, for 8–10 minutes, until the fat renders and the bacon is deep golden and crisp. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 1–2 tablespoons of bacon fat in the pot and carefully pour off any extra. If you end up with less than 1 tablespoon of fat in the pot, add a splash (about 1 tablespoon) of olive oil so the vegetables can sauté properly.

Step 3: Sauté the vegetables and turnips

With the pot still over medium heat, add the diced onion, turnips, and red bell pepper to the reserved bacon fat. Stir to coat in the fat and cook for 8–10 minutes, stirring occasionally, until the onion is translucent and the turnips are beginning to soften and take on a little color around the edges. Add the minced garlic and jalapeño and cook for 1–2 minutes more, just until fragrant. Do not let the garlic brown, or it can turn bitter.

Step 4: Bloom the spices

Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon (if using), 1 teaspoon of kosher salt, and the black pepper over the vegetables. Stir well so every piece is coated in the spices. Cook for about 1 minute, stirring constantly. This step, called blooming, wakes up the dried spices and gives the chili a deeper, richer flavor.

Step 5: Add tomatoes, beans, and simmer

Pour in the fire-roasted diced tomatoes (with their juices), crushed tomatoes, and 1 cup of broth. Stir to combine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the drained and rinsed pinto beans and the bay leaf. Increase the heat to medium-high and bring the mixture to a gentle boil. Once it boils, reduce the heat to low and simmer uncovered for 30–40 minutes, stirring every 5–10 minutes. The turnips should become tender but not mushy, and the chili will thicken. If it gets thicker than you like, stir in up to 1/2 cup additional broth.

Step 6: Finish with bacon and brighten the flavor

When the turnips are tender, fish out and discard the bay leaf. Stir in about three-quarters of the crispy bacon, reserving the rest for topping. Add the apple cider vinegar or lime juice and taste the chili. Adjust seasoning with more salt (start with an extra 1/4 teaspoon), pepper, or a pinch more chili powder if you prefer additional heat. Let the chili simmer for 5 more minutes so the flavors meld. If you like it spicier, you can also add a splash of hot sauce at this stage.

Step 7: Serve and garnish

Ladle the hot chili into bowls. Top each serving with a spoonful of sour cream or Greek yogurt, a handful of shredded cheese, and a sprinkle of the reserved crispy bacon. Add sliced green onions, chopped cilantro, and a squeeze of lime if you like a brighter finish. Serve with tortilla chips, cornbread, or crusty bread alongside. This chili thickens as it cools, so if you reheat leftovers, you may want to stir in a splash of water or broth to loosen it slightly.

Pro Tips

• Cut turnips evenly: Aim for 1/2-inch cubes. Smaller pieces can overcook and turn mushy; larger chunks may stay too firm.
• Control the bacon fat: Leaving just 1–2 tablespoons of bacon fat in the pot keeps the chili flavorful and rich without becoming greasy.
• Adjust thickness at the end: If the chili feels too thick, add a splash of broth. If it is too thin, simmer uncovered for an extra 5–10 minutes.
• Blooming is key: Take the time to toast the spices with the vegetables for fuller flavor. It makes a big difference in a simple chili.
• Flavor check before serving: Taste after adding vinegar or lime. Acid and salt balance all the smoky, earthy flavors from the bacon, beans, and turnips.

Variations

• Smoky vegetarian version: Skip the bacon and sauté the vegetables in 2 tablespoons olive oil. Add an extra 1/2 teaspoon smoked paprika and 1 teaspoon soy sauce or tamari to bring back that savory, smoky depth.
• Meatier chili: Brown 1/2 lb ground beef, turkey, or pork in the pot after cooking the bacon. Drain excess fat if needed, then continue with the onions and turnips. This makes an extra-hearty, almost stew-like chili.
• Slow cooker option: Brown the bacon and sauté the onion, turnips, bell pepper, and spices on the stove first. Transfer everything except the toppings to a slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until turnips are tender.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen and improve by the next day, so this is an excellent make-ahead meal or meal-prep option.

For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months. Leave a little headspace in containers, as the chili will expand as it freezes. Thaw overnight in the refrigerator or gently reheat from frozen over low heat on the stove with a splash of water or broth, stirring occasionally until hot throughout. Add fresh toppings (sour cream, cheese, herbs, lime) just before serving to keep them bright and appealing.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 420 calories, 20 g protein, 45 g carbohydrates, 14 g fat, 7 g fiber, and 1,050 mg sodium (will vary based on salt, bacon brand, and broth used). Using low-sodium broth and rinsing beans thoroughly helps keep the sodium in check. Adding cheese and sour cream will increase fat and calories, while using nonfat Greek yogurt as a topping adds extra protein.