Recipes // Main Dish Chicken and Turkey // Lagered Turkey Chili

Lagered Turkey Chili


By Ali Larter


  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • ½ teaspoon dried red chili flakes
  • ¼ cup extra-virgin olive oil
  • 3 cups chopped onion (from about 2 medium)
  • 2 cups chopped seeded green bell peppers (from about 2)
  • 6 garlic cloves, peeled and minced
  • 2 pounds ground turkey meat, white or dark
  • 1 tablespoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon sea salt
  • 1 tablespoon cocoa powder or 1 ounce dark chocolate, chopped
  • One 12-ounce bottle Guinness or lager beer
  • One 14½-ounce can diced tomatoes
  • Two 15½-ounce cans kidney beans, rinsed and drained


  1. Mix the chili powder, cumin, and chili flakes in a small bowl.
  2. Heat a heavy large nonstick pot over medium-high heat.
  3. Add the chili powder mixture to the pot and stir for 30 seconds to 1 minute until fragrant.
  4. Add the oil to the pot, then add the onions, bell peppers, and garlic and sauté until beginning to soften, about 5 minutes.
  5. Add the turkey and sauté until no longer pink, about 5 minutes.
  6. Add the oregano, then the tomato paste, salt, and cocoa powder; stir 1 minute.
  7. Add the beer and simmer 5 minutes.
  8. Add the diced tomatoes and the beans.
  9. Bring to a boil.
  10. Reduce the heat to medium-low and simmer slightly covered until the flavors develop, about 30 minutes. Serve with
    Jalapeño cornbread.
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