Turkey Chili Yield: 2 to 4 Servings (we were hungry...)
Author: Katherine Martinelli
Yield: 2 to 4 Servings
Ingredients
Olive oil
1 medium-large onion, chopped
5 cloves garlic, minced
½ red bell pepper, chopped
1 teaspoon chili powder
½ teaspoon hot paprika
½ teaspoon dried coriander
¼ teaspoon oregano
Dash of cinnamon
1 pound ground turkey breast
1 cup dark beer like Leffe Brown
28-ounce can diced tomatoes
15½-ounce can kidney beans, drained
2 tablespoons tomato paste
½ teaspoon spicy paste (we have this garlic hot pepper stuff here, but hot sauce would work)
Salt and pepper
Sour cream, chopped chives, cilantro, shredded cheese for toppings
Directions
Heat a bit of olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper and cook, stirring occasionally, until softened. Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and allow to cook until aromatic, 1 minute. Add the ground turkey and cook, breaking up with a spoon, until lightly browned. Pour in the beer and allow to cook down slightly. Add the tomatoes, beans, tomato paste, and spicy paste or hot sauce. Season with salt and pepper. Allow to simmer, uncovered, until thickened, about 20 minutes. Top with sour cream, chopped chives, cilantro, and/or shredded cheese.
Notes
Gluten free if you use GF beer or omit it entirely. A friend tried it with wine to great success.
Kosher meat if you omit the sour cream on top.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2011/best-ever-turkey-chili/