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Turkey Chili


1 teaspoon vegetable oil

1 large Spanish onion, chopped

2 bell peppers (any color is fine), diced

4 medium garlic cloves, minced or pressed through garlic press

1 pound ground turkey or 1 to 1-pound eggplant, finely diced

cup chili powder, or more to taste

2 teaspoons ground cumin

1 teaspoon crushed red pepper flakes

1 teaspoons dried oregano

Cayenne pepper, to taste

2 cans (16 ounces each) dark red kidney beans, drained and well rinsed

1 can (16 ounces) black beans, drained and well rinsed

1 can (28 ounces) diced tomatoes, with juice

1 can (28 ounces) tomato puree

1 bottle beer or ale

teaspoon kosher salt


2 tablespoons shredded cheddar cheese

1 tablespoon chopped cilantro leaves

lime, for squeezing


Place a large soup pot over medium heat, and when it is hot, add the oil. Add the onion, peppers, and garlic, and cook until soft and almost melted, about 20 minutes. Add the turkey, a little bit at a time, stirring after each addition until it loses its rawness (or the eggplant, if using). Add the chili powder, cumin, red pepper, oregano, and cayenne, and cook, stirring, for 5 minutes. Add the red kidney and black beans, tomatoes, tomato puree, beer, and salt, and cook, partially covered, stirring occasionally, for 1 hour. Set aside to cool. Just before serving, top with cheddar cheese, cilantro, and lime.


DW 12.19.09