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Ground Turkey Chili

Yield 6 servings (serving size: 1 1/3 cups)
Choi calls this recipe "My Friend Mexene"; she says the Mexene brand chili powder along with the light beer make the flavor of the chili. She likes to prepare a double batch and freeze any leftovers.

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 pound ground turkey breast
  • 1 1/2 cups water
  • 1 tablespoon chili powder (such as Mexene)
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) can kidney beans, drained and rinsed
  • 1 (15.5-ounce) can small red beans, drained and rinsed
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can whole tomatoes, undrained and coarsely chopped
  • 3/4 cup light beer
  • 1/3 cup hot brewed coffee

Nutrition Information

  • calories 299
  • caloriesfromfat 11 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 29 g
  • carbohydrate 36.1 g
  • fiber 11 g
  • cholesterol 47 mg
  • iron 4 mg
  • sodium 748 mg
  • calcium 87 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add ground turkey; cook 6 minutes, stirring to crumble. Stir in water and next 6 ingredients (water through tomatoes), and bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in beer and coffee; simmer 10 minutes, stirring occasionally.