Philip’s Famous Turkey Chili - poultry, dinner

Nothing’s better on a cold evening than chili. This is my version with turkey breast and half a beer. I like to serve it with a little grated cheese and whole grain crackers, though the cheese and crackers aren’t figured into the calorie count here. Enjoy!

Ingredients

• 1 28-oz Can and another 15.5-oz Can Diced Tomatoes
• 3 15.5-oz Cans Beans (use a couple different kinds if you like)
• 1.25 lbs Ground Turkey Breast
• 4 Cloves Garlic, chopped
• 1 Medium Onion
• 2 Tbsp Olive Oil
• 6 oz of Your Favorite Beer (mine’s Sierra Nevada Pale Ale)
• 1-1/2 Tbsp Chili Powder
• 2 tsp Cumin
• 1 tsp Red Pepper
• 2 Bay Leaves
• 1 Tbsp Ketchup (optional for a little added sweetness)
• Salt and Pepper to Taste

Directions

• Heat1 Tbsp Olive Oil in large pot.
• Mix 1/2 Tbsp Chili Powder, 1 tsp Cumin, and Salt and Pepper with Turkey and cook several minutes until done. Remove meat from pot.
• Mix 1/2 Tbsp Chili Powder, 1 tsp Cumin, Salt and Pepper, and Garlic with Onion and cook until Onion is translucent.
• Place Turkey back into pot, pour half of 12-oz beer into pot and bring to a boil.
• Cook for several minutes until about half of beer is reduced.
• Add Beans, Tomatoes, Bay Leaves, 1/2 Tbsp Chili Powder, 1 tsp Red Pepper, and Ketchup if desired.
• Bring to a boil, then let simmer on medium for at least 40 minutes.

For a printable PDF version of this recipe, click here.