This chili recipe is light and and fast which makes it perfect for a weeknight meal. You can take a little help from the store by using canned organic beans. Be sure to drain and rinse them to get rid of excess salt. Beer adds a wonderful flavor to this chili but you can opt to use a non-alcoholic beer if you prefer. You can top this chili with whatever you have on hand: green onions, sour cream, cheese, tortilla chips and/or cilantro. Cornbread or tortillas served on the side would also be delicious.
1 large white onion, chopped
1 red or green bell pepper, chopped
1 package ground turkey (1 lb)
2 cans organic pinto beans
1 can organic kidney beans
1 can organic black beans
2 small cans of fire roasted tomatoes, chopped
1 bottle of Mexican beer (you can use non-alcoholic if you prefer)
2 tbsp cilantro, chopped
2 tbsp masa (you can find this next to the flour in the baking isle)
2 tbsp fajita seasoning (try to find one with cumin, chili powder and paprika and low sodium)
salt and pepper to taste
In large pot or dutch oven cook the onions and bell pepper until soft and translucent, approx 5 minutes. Next, add the ground turkey and season with salt and pepper. Drain and rinse the beans and add to pot. Add tomatoes and fajita seasoning. Add 3/4 bottle of beer and simmer for 10 minutes. Add chopped cilantro and mix the remaining beer with the masa in a small bowl and add to chili. Simmer another 10-15 min until the chili thickens with the masa. Ladle into bowls and serve with toppings of choice and cornbread or tortillas (opt). Enjoy!