Wednesday, October 19, 2011

Turkey and Bean Chili

I have waited a long time for it to get cool enough for chilis, soups, and stews. I don't know if it's quite cool enough to really warrant such a hot meal, but I was tired of waiting and this chili looks delicious!

Turkey and Bean Chili
via Eat Live Run
2 tablespoons olive oil
1½ cups white onion, diced - I omitted this because we ran out of onions...
1 cup red bell pepper, diced
3-4 garlic cloves, finely diced
1 serrano chili pepper, minced - I omitted this as well because chilis scare me...
1 jalapeno pepper, minced - same as above
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
2 tablespoons tomato paste
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
Leanne additions: 
A dash of taco seasoning
frozen corn

Heat the oil in a large dutch oven or heavy bottom pot. I used a large stock pot. Jarrod's still vying for a large dutch oven that is oven safe. 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 and 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. I also threw in some taco seasoning just for fun at this stage. Stir in the tomato paste 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. I added the salsa and frozen corn here. I added these two ingredients because we had extra and I thought it would make the chili better. The salsa definitely did and I love corn in about everything, so that was a winner too.

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.

This was absolutely delicious. The beer we used had really great flavor. (Don't worry, the alcohol cooked out!) Don't tell Jarrod's dad, but Jarrod said this chili could be better than his dad's! I'll take that as a huge compliment - especially because it was ground turkey and not beef! This would be delicious served with sour cream, cheese, and corn muffins. I love corn muffins and miss them more than anything else since Jarrod is gluten intolerant. We haven't explored gluten free corn muffins, but I'm about ready to do that!
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