0.0 – 0 reviews • Poultry
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- Kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey
- 1 (12-ounce) Mexican lager-style beer
- 1 (14 12-ounce) can whole peeled tomatoes, with their juice
- 1 (15 12-ounce) can kidney beans, rinsed and drained
- Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese, and/or tortilla chips, for garnish, optional
Instructions
- 1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
- 2. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.
- 3. Ladle chili into bowls and serve with garnishes of your choice.
- Calories: 400
- Total Fat: 13 grams
- Saturated Fat: 1.5 grams
- Total Carbohydrate: 34 grams
- Protein: 38 grams
- Sodium: 510 milligrams
- Cholesterol: 45 milligrams
- Fiber: 12 grams
