Turkey Chili


- 3 Tbsp EVOO

- 2 tsps chili powder

- 1 tsp dried oregano

- 1 tsp kosher salt

- 5 cloves garlic, chopped

- 1 medium yellow onion, chopped

- 1 Tbsp tomato paste

-1 chipotle chile en adobo, coarsely chopped, with 1 Tbsp sauce

- 1 lb. ground turkey or 12 oz soy crumbles

- One 12-ounce Mexican lager-style beer

- One 15 1/2-ounce can kidney beans, rinsed and drained

- One 14 1/2-ounce can whole peeled tomatoes, with their juice Directions:

Optional Garnishes:

-Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips



1. Heat the olive oil in a large, heavy skillet over medium-high heat. 2. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.

3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.

4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

5. Add the beer and simmer until reduced by about half, about 8 minutes.

6. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.

7. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

8. Ladle the chili into bowls and serve with the garnishes of your choice.

Nutrition (without optional garnishes): Protein 27.9 Carbs 9.3 Fat 6.25