Turkey Chili

This makes a large batch, enough for a party or enough to serve for dinner and then have leftovers for the freezer: freeze in individual containers for a quick lunch or dinner. The alcohol will cook off the beer but if you don’t want to include, simply omit it. If the chili gets too thick, simply add a little bit of water. Good accompaniments include chopped fresh basil or cilantro, chopped scallions, non-fat plain yogurt, chopped tomatoes, fresh lime quarters… the list is almost endless! Yield: about 3 quarts Serves 8

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place a large non-stick stockpot over medium heat, add the onion, garlic, peppers, chili powder, cumin, red pepper flakes, oregano, cayenne and ¼ cup beer and cook, stirring occasionally, until all have softened but not browned, 15- 20 minutes. Add the ground turkey and cook, breaking it up with a wooden spoon, until it loses its rawness, about 5 minutes. Add the remaining beer, beans, tomatoes and tomato puree and bring to a gentle boil. Lower the heat to low and cook until the chili starts to come together, about 2 hours. Set aside to cool for 20 minutes. Transfer to a container, cover and refrigerate overnight. Reheat gently over low to medium heat.