turkey and bean chili


2 tablespoons olive oil

1½ cups white onion, diced

1 cup red bell pepper, diced

3-4 garlic cloves, finely diced

1 serrano chili pepper, minced

1 jalapeno pepper, minced

1 pound ground turkey meat

2 tablespoons chili powder (or more, to taste)

1 teaspoon cumin powder

1 teaspoon garlic powder

1 teaspoon onion powder

2-3 pinches cayenne pepper (optional)

2 tablespoons tomato paste

3 ounces chipotle peppers in adobo sauce (optional)

1 28-ounce can diced tomatoes

½ cup beer of your choice

1 15-ounce can kidney beans, rinsed

1 15-ounce can black beans, rinsed

kosher salt and black pepper


Heat the oil in a large dutch oven or heavy bottom pot. Cook the onions and bell peppers until softened—about 5-6 minutes. Add garlic, serrano pepper, jalapeno pepper and cook for an additional 2-3 minutes. Add the turkey and cook while using a wooden spoon to break up the meat. Continue cooking until the meat is no longer pink—about another 5 minutes.

Add the chili powder, cumin, garlic powder, onion powder, and cayenne---stir and cook for an additional minute. Stir in the tomato paste and chipotle peppers (if using) and then add in the diced tomatoes with its juices. Gently stir in the beer and beans and bring the mixture up to a slow boil. Once it reaches a boil, lower the heat to a simmer. Simmer the chili partially covered, for about 30 minutes. Stir the chili every 10 minutes or so as it slowly thickens. Once it reaches your desired consistency, taste and adjust seasonings with salt and pepper as needed.

Serve the chili with additional cheddar cheese, chopped scallions, and sour cream.