Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 4-6 cloves garlic, minced
  • 2 jalapeno peppers, minced
  • 1-2 tablespoons smoked paprika
  • 2-4 teaspoons of chili powder, or more to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1/4 teaspoon unsweetened cocoa powder
  • 1 pound lean ground turkey meat
  • 1 14.5 ounce can peeled tomatoes
  • 1 16 ounce can black beans, drained and rinsed
  • 1 bottle of beer (I used Miller Light)
  • 2 tablespoons low-sodium soy sauce
  • 1 bunch of fresh cilantro, minced

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Gently heat the oil in a large pot. Do not let it smoke!
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Step 2

  • Add the onion, bell pepper, garlic, and jalapenos.
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Step 3

  • Saute over medium heat until soft, about 5 minutes.
  • Length: 5 minutes

Step 4

  • Add all powdered spices and stir to coat vegetables.
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Step 5

  • Add turkey.
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Step 6

  • Saute for three or four minutes, until just cooked through. Use your spoon or spatula to break it up.
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  • Length: 4 minutes

Step 7

  • Drain the juice from the peeled tomatoes into your chili pot. Then finely chop the tomatoes and add them as well. Stir.
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Step 8

  • Add the black beans, the beer, and the soy sauce. Stir.
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Step 9

  • Add cilantro and stir well.
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Step 10

  • Cover and allow to simmer over low heat for five to ten minutes. Then turn off the heat and let it rest for about fifteen minutes before serving.
  • Length: 5 minutes

Step 11

  • Optional

Step 12

  • Garnishes: Top with low-fat sour cream, grated cheese, avocado slices, chopped green onions, or anything else that suits your fancy! I love to eat it with tortilla chips.
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