And while I was in the middle of prepping a double batch of my Turkey and Bean Chili for tomorrow’s Halloween Potluck, I realized I’ve never posted the full recipe here.
That changes now!!
It’s tried and true and is easily doubled or tripled to feed crowds. AND it freezes beautifully!!
Serve as a main with cornbread or crackers…….or on top of baked potatoes or chips……whatever way, this chili is a beaut! ❤
Turkey and Bean Chili
2 tablespoons olive oil
1½ cups white onion, diced
1 red bell pepper, diced
1 heaping tablespoon minced garlic
1 serrano chili pepper, minced
1 jalapeno pepper, minced
1 pound ground turkey meat
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper (more to taste)
2 tablespoons tomato paste
3 ounces chipotle peppers in adobo sauce (optional)
1 28-ounce can diced tomatoes
1 cup lager beer of your choice
1 15-ounce can kidney beans, rinsed
1 15-ounce can black beans, rinsed
1 teaspoon kosher salt, more to taste
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, beans, 1 teaspoon salt 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 45 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.