Easy Turkey Chili

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup (56 grams) yellow onion, chopped
• 2 stalks celery (diced)
• 1 red bell pepper (diced)
• 2 medium carrots (peeled and diced)
• 1 pound (453 grams) ground turkey or chicken
• 2 cloves garlic (peeled and finely chopped)
• 2 tablespoons tomato paste/concentrate
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons mild chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground oregano
• 12- ounces (354 ml) bottle dark beer , optional replace with more beef stock
• 14 ounces (410 grams) diced, chopped or crushed tomatoes
• 14 ounces (410 grams) can tomato puree/pasata
• 2 cups (473 ml( beef stock/broth
• 14 ounces (410 grams) cooked kidney beans, drained and rinsed
• 14 ounces (410 grams) cooked black beans, drained and rinsed

Instructions

1. 1

   To a large saucepan add the oil and heat over medium heat. Add the onion, celery, pepper and carrots. Cook for about 5 minutes until they start to soften.

2. 2

   Add the meat and break up and cook until browned. Stir in the garlic and cook for 2 minutes.

3. 3

   Stir in the tomato paste/concentrate until well mixed into the meat and cook for 1 minute.

4. 4

   Stir in the salt, pepper, chili powder, cumin, oregano until well combined. Cook, stirring often for about 2 minutes to bring out the flavors of the spices.

5. 5

   Pour in the beer and stir to deglaze the pan scraping all the bits from the bottom of the pan. Simmer for about 3 minutes until the liquid is reduced.

6. 6

   Add the diced tomatoes, tomato puree/passata and beef stock/broth and simmer, uncovered for 30 minutes.

7. 7

   Stir in the cooked beans. Serve hot with your favorite toppings.