Turkey Treat Chili – Red


  • 3 T Extra Virgin Olive Oil
  • 1 med Yellow Onion Chopped
  • 1 Green Bell Pepper Seeded & Chopped
  • 5 Garlic Cloves Chopped
  • 1 T Kosher Salt
  • 2 t Chile Powder
  • 1 t Dried Oregano
  • 1 t Ground Cumin
  • 1 T Tomato Paste
  • 1 Chipotle Chile in Adobo Finely Chopped
  • 3 T Honey
  • 1 lb Ground Turkey
  • 12 oz Beer Mexican Lager Preferred
  • 1 cn Diced Tomatoes
  • 1 cn Pinto Beans Rinsed and Drained
  • GARNISH     
  • Sliced scallions, cilantro sprigs, avocado, sour cream, Cubed Avocado, Sour Cream
  • Grated Monterey Jack Cheese, Tortilla Chips


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

Chipotle chili and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes into the skillet–along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

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