Drunken Turkey Chili


2 tablespoons extra virgin olive oil
1 large white onion, chopped
1 red bell pepper, chopped
4-6 cloves garlic, minced
2 jalapeno peppers, minced
1-2 tablespoons smoked paprika
2-4 teaspoons of chili powder, or more to taste
2 teaspoons ground cumin
1 teaspoon black pepper
1/4 teaspoon unsweetened cocoa powder
1 pound lean ground turkey meat
1 14.5 ounce can peeled tomatoes
1 16 ounce can black beans, drained and rinsed
1 bottle of beer (I used Miller Light)
2 tablespoons low-sodium soy sauce
1 bunch of fresh cilantro, minced


Gently heat the oil in a large pot. Do not let it smoke!
Add the onion, bell pepper, garlic, and jalapenos. Saute over medium heat until soft, about 5 minutes.
Add all powdered spices and stir to coat vegetables.
Add turkey. Saute for three or four minutes, until just cooked through. Use your spoon or spatula to break it up.
1. Drain the juice from the peeled tomatoes into your chili pot. Then finely chop the tomatoes and add them as well. Stir.
2. Add the black beans, the beer, and the soy sauce. Stir.
3. Add cilantro and stir well.
4. Cover and allow to simmer over low heat for five to ten minutes. Then turn off the heat and let it rest for about fifteen minutes before serving.
5. Optional Garnishes: Top with low-fat sour cream, grated cheese, avocado slices, chopped green onions, or anything else that suits your fancy! I love to eat it with tortilla chips.


I wanted to make a Southern dish out of just what I had on hand, and make is stretch as far as possible. That is how this Drunken Turkey Chili was born. It is chock full of lean protein and vitamins. Mix it with some long-grain brown rice and you've got your fiber too. Also, it makes a huge pot and it doesn't take long to cook, which is essential in a hot summer kitchen. Whip up some iced tea (a.k.a. "the house wine of the South") and load up your tin bowls with this great chili. You will love it.



8 servings


Friday, August 5, 2011 - 1:19pm

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