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Turkey Chili

5 from 1 vote
This is a delicious and hearty recipe for a fall favorite: chili! It's loaded with flavor and a host of healthy vegetables. Enjoy it on a busy school night or at a tailgate party during the weekend! It reheats very well, so you can make it a few days ahead. It also freezes well.
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Prep Time 15 minutes
Cook Time 1 hour
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 TBS extra virgin olive oil
  • 2 1/2 Pounds ground turkey (I use 85% lean)
  • 4 TBS dark chili powder
  • 2 TBS grill seasoning blend (I use McCormick Montreal Steak seasoning)
  • 1 TBS cumin
  • 2 TBS Worcestershire sauce
  • 1-3 TBS hot sauce (for mild, medium, hot)
  • 1 large onion (diced)
  • 2 large peppers (any color) ( usually do 1 red and one orange pepper)
  • 1/2 bottle beer (about 1 cup) (don't worry, the alcohol cooks down!)
  • 1 14 oz can tomato sauce
  • 1/2 cup smoky barbecue sauce
  • 1 14 oz can corn kernels (drained)
  • 1 14 oz can dark red kidney beans (drained and rinsed)

Method
 

  1. Heat a pot (I usually use a dutch oven) to medium high heat.
  2. Add the olive oil. Heat till warm and add the onions and peppers. Cook for about 5 minutes until translucent.
  3. Add the turkey meat. Mix into the onion and pepper mixture. Cook for 10 minutes more or until the meat is lightly browned.
  4. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon to break it into small crumbles. Cook for 10 more minutes.
  5. Add beer and and deglaze the pan, allowing the alcohol to cook off (about 10 minutes).
  6. Add the tomato sauce and barbecue sauce and bring to a bubble.
  7. Add the drained kidney beans and corn. Allow to simmer for 10 minutes.
  8. Adjust seasoning and spice level to your taste.
  9. Remove from heat and enjoy!! You can serve chopped cilantro, sliced avocado, sour cream and shredded cheddar cheese on the side.