As the weather starts to transition into Fall, along with the wacky weather in MA, I wanted to make a more comforting meal. I was never a huge chili fan but for some reason, I really wanted to make it.
What You Need:
1 lb. Turkey Meat (I used dark meat but you could use either)
1/2 Red Onion, chopped
4 Cloves of Garlic
1 Jalapeno, diced (for an extra kick, leave the seeds in)
1 Can Red Kidney Beans, drained
1 Can Black Beans, drained
1 Large Can Diced Tomatoes
8 oz of Gluten Free Beer
Chicken Stock (as needed)
1Tablespoon Cumin Powder
2 Tablespoons of Chili Powder
1 Teaspoon of Red Pepper Powder
Salt and Pepper
Cheddar Cheese, shredded
Plain Greek Yogurt
What To Do:
In a saucepot, add a bit of olive oil to the pan with the onions. Sauté until the onions are soft.
Add in the garlic and cook for 1 minute. Add in the turkey meat, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of chili powder and cook until the turkey meat is no longer pink. Make sure to stir the mixture to avoid burning.
Add in the jalapeno, beans, and tomatoes. Stir and add in the cumin, chili, and red pepper.
Bring the mixture to a boil and add in the gluten free beer. Bring to a boil again and cook for 2 hours, stirring often.
If the chili is too thick, you can add in some chicken stock. Make sure you also taste the chili as it cooks. You can always add in more salt but you can’t take it out.
Top the chili with cheese and Greek yogurt. Super Tasty!