Texas Turkey Chili

By rwrigley

Very flavorful and great served with cornbread.

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 red bell pepper, finely chopped
• 1 onion, finely chopped
• 1/4 cup tomato paste
• 1 tablespoon chili powder
• 3/4 pound ground turkey
• Salt and pepper
• One 14.5-ounce can fire-roasted crushed or diced tomatoes
• One 12-ounce bottle beer (like Bud)
• One 15.5-ounce can kidney beans, rinsed
• 1/4 cup shredded cheddar cheese
• Cornbread mix

Details

Servings 3

Preparation

Step 1

Prepare the cornbread according to the box instructions.

In a large Dutch oven or skillet, heat the olive oil over medium-high heat. Set aside 2 tablespoons chopped bell pepper and add the remaining bell pepper and the onion to the Dutch oven; cook, stirring, until softened, about 5 minutes.

Stir in the tomato paste and chili powder. Add the turkey, season with salt and cook, breaking it up and stirring to combine, 3 to 4 minutes.

Pour in the crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally, for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper.

Serve in bowls, topped with the cheddar cheese and reserved bell pepper.