Yield: 4 servings
Prep: 15 minutes | Cook: 45 minutes
Total Time: 1 hour

Turkey chili is the best hearty dish on fall and winter evenings. Always filling and verstaile enough to handle a host of different toppings, it's ideal for soup season. This recipe is the perfect base for a weeknight meal, done in only 45 minutes start to finish. It's hard to get any better, but enjoy with a glass of Canvasback Grand Passage and you've got the perfect evening.

Ingredients

• Olive oil
• 1 Medium to large onion, finely diced
• 5 Cloves garlic, minced
• 2 tbsps tomato paste
• 1 cup dark beer
• (1) 28-ounce can diced tomatoes
• 1 tbsp + 1 tsp Chili powder
• 2 tbsps Dried coriander, toasted and ground
• 1 tbsp Oregano
• 1 tsp Cinnamon
• 2 tbsp Salt
• 1 lb ground turkey breast
• 1 Can kidney beans, drained & rinsed
• 1 Red bell pepper, diced

• Sour cream
• Chopped chives
• Cilantro
• Shredded cheese

Preparation

1. Heat olive oil in a large pot over medium heat. Add the onions, garlic and cook until aromatic without color (approximately 5 minutes). Add the tomato paste and cook for 3 minutes. Add beer and bring to simmer. Add chopped canned tomatoes, chili powder, coriander, oregano and cinnamon. Bring to a boil and then simmer for 25-30 minutes.
2. In a separate pan, sauté the ground turkey with olive oil, salt and pepper.
3. Pour off the fat and add the cooked turkey to the tomato base. Add peppers, beans and continue to simmer for 10- 15 minutes. Season with salt and pepper to taste.

Serve

Top with optional garnishes.

Take a look at our recommended pairing below.