Turkey Chili

  • Yield: 10 to 12 servings


1tablespoon vegetable oil
1pound ground turkey
12ounces hot Italian sausage, removed from casings and crumbled
1 1/2cups chopped yellow onions
1/2cup chopped green bell peppers
1/2cup chopped, roasted and peeled green poblano or Anaheim chilies
2tablespoons minced garlic
2tablespoons chili powder
1 1/2teaspoons ground cumin
1/2teaspoon salt
1-- (12-ounce) lager beer
1-- (28-ounce) can chopped tomatoes with juice
2cups cooked pinto beans, or canned beans, rinsed
14cups chopped fresh cilantro leaves
2cups grated Monterey Jack cheese, garnish
-- Tortilla chips, accompaniment


  1. In a large pot, heat the oil over medium-high heat. Add the turkey and sausage and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions, bell peppers, and chilies, and cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Add the beer and tomatoes, stir well, and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm until ready to serve.
  2. To serve, ladle into large bowls and sprinkle each serving with 1/4 cup of cheese. Serve tortilla chips on the side.