Indian Summer Turkey Chili - Great Party Food for end of season get togethers

Photo by Kenneth Lombardini, Styling by Aaron Clayton

3 tbsp Olive Oil
2 1/2 lbs ground turkey breast (lean)
1/4 cup Bayou Blackening Balm
3 tbsp Garlic Ginger Salt
3 tbsp Rosemary, Hot Pepper and Garlic Vinegar
1 large onion, quartered
2 large bell peppers, chopped (any color combination, red, green, purple, yellow or orange)
1 (1 cup) your favorite full bodied American beer
1 (14 ounce) can tomato sauce
2 cups corn kernels
2 cups shredded zucchini
1 bag Cajun White Bean Chili, prepared
    
Heat a large pot over medium to medium high heat. Add Ariston Olive Oil  and the turkey. Season the meat with Bayou Blackening Balm and Garlic Ginger Salt. Break up the meat with the back of a wooden spoon into small crumbles.

Chop the onion, reserving 1/4 of it for topping the chili.  Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add Cajun White Bean Chili and tomato sauce and bring to a bubble. Add corn kernels and shredded zucchini. Let chili simmer 10 minutes.  Adjust seasonings and heat level to your taste.  Remove from heat and serve.

Dipping and scooping into your chili: Pretzel Rods, Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Pita Chips, Yukon Gold, Red Bliss or Blue Potato Chips.

Toppings: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas, Sour cream, Chopped raw onion, Chopped green olives and pimentos, Chopped cilantro leaves, Diced tomatoes, Defrosted frozen corn or leftover corn on the cob, scraped from cob.

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