This hearty chili will warm you up on a cold winter's night but is also light enough for a warm weather meal. Play with the garnishes to find a winning combination for your family.
Yield: |
4-6 servings |
Active Time: |
30 minutes |
Start to Finish: |
45 minutes |
For this recipe you’ll need:
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey
- 1 medium-size onion, medium dice
- 1 red pepper, medium dice
- 3 cloves garlic, rough chopped
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 cup dark beer
- 14 ounces whole tomatoes, crushed with their juice
- 1/4 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce, or more if desired
- 15-ounce can pinto beans, drained and rinsed
- 2 ears corn, kernels removed, or 1 1/2 cups frozen corn
- Salt and pepper to taste
For the garnishes:
- Grated cheddar or Monterey Jack cheese
- Diced jalapeno
- Sour cream
- Tortilla chips
- Diced tomoato
- Sliced scallions
Directions:
- Heat a deep, heavy pot over medium-high heat and add the olive oil.
- Saute the ground turkey until golden brown, breaking it up with the back of a spoon.
- Add the onions and pepper, and saute until lightly caramelized. Add the garlic, chili powder and cumin and cook an additional minute to toast the spices.
- Deglaze the pan with the beer, scraping up any bits of fond from the bottom of the pan. Add the tomatoes, barbecue sauce, Worcestershire and hot sauce.
- Simmer the chili until slightly thickened, about 20 minutes. Add the corn kernels, beans, salt and pepper to taste.
- Serve with your favorite garnishes.
