Home Recipes Turkey Chili

Turkey Chili

by Erika Nicole Kendall

2 Tbls olive oil
1 lb. ground turkey
1 large yellow onion, diced
1 large zucchini diced
2 carrots, peeled and diced
2 Tbls. chili powder
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. cinnamon
1/2 tsp. red pepper flakes
1 Tbls. salt
1 tsp. fresh ground black pepper
1 bay leaf
2 cloves, minced garlic
1 12 oz. bottle dark beer
2 Tbls. tomato paste
2 28 oz. cans crushed tomatoes
3 15 oz. cans red kidney beans
Shredded cheddar, cilantro, and/or sour cream for garnish

In a dutch oven or large pot, heat oil over medium high heat.

Add turkey and cook until browned, drain, pour into another bowl and set aside. Add onions to pot and cook over medium high heat for 5 minutes.

Add carrots, zucchini and garlic and cook for 5 minutes.

Add turkey back to the pot and add chili powder, cumin, cayenne, cinnamon, pepper flakes, salt and pepper.

Toss to coat and cook for 5 minutes more.

Pour in beer and cook until foam subsides.

Stir in tomato paste and crushed tomatoes and cook uncovered until it comes to a boil.

Reduce heat to simmer, add beans and cook for 1 1/2 hours.

Serve topped with garnishes and a slice of cornbread.

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Alston Wilkins January 14, 2012 - 2:05 PM

I made the chili last night and it was/is WONDERFUL! I had a question about the beer – does it just add to the taste or does it have another function? I just noticed that the chili was easier on my stomach than normal chili usually is and thought it possibly had something to do with the beer

Erika Nicole Kendall January 14, 2012 - 11:30 PM

I think it might have more to do with the combinations of veggies and spices than the beer, to be honest, but I couldn’t say for sure. 🙁

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