30-Minute Turkey Chili


  • 3 tbsp EVOO
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, chopped
  • kosher salt
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 chipotle chile en adobo, coarsely chopped, with 1 tbsp sauce
  • 1 lb ground turkey
  • 1 12-oz Mexican lager-style beer
  • 1 14.5-oz can whole peeled tomatoes, with their juice
  • 1 15.5-oz can kidney beans, rinsed and drained
  • sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese, and/or tortilla chips for garnish, optional


  1. Heat olive oil in a large, heavy skillet over medium-high heat.
  2. Add onion, garlic, 1 tbsp salt, chili powder and oregano and cook, stirring until fragrant, about 3 minutes.
  3. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more.
  4. Add turkey, breaking it up with a wooden spoon and cook until meat begins to brown, about 3 minutes.
  5. Add beer and simmer until reduced by about half, about 8 minutes.
  6. Add tomatoes – crushing them through your fingers into skillet – along with their juices and beans; bring to a boil.
  7. Cook uncovered, stirring occasionally until thickened, about 10 minutes.
  8. Ladle chili into bowls and serve with garnishes of your choice.

Courtesy of Food Network 2011 Calendar


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