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.
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