Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1-1/2 tablespoons fennel seed
- 1 teaspoon each ground thyme and sage
- 1 medium red onion, grated
- 1 red pepper, diced
- 1 green pepper, diced
- 1-15 oz. can corn
- 2-15 oz. can kidney beans, drained
- 1-29 oz. can tomato purée
- 1-29 oz. can tomato sauce
- 1 cup beer
- 2 tablespoons garlic powder (or 4 cloves minced garlic)
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 1/2 teaspoon ground coriander
- 2 teaspoons cumin
- 1 teaspoon ground mustard
- 2 tablespoons Worcestershire sauce
- salt and pepper
- 1 16 ounce box whole grain elbow macaroni, cooking according to package directions
- grated cheddar cheese (garnish)
- chopped red onion (garnish)
Preparation
Step 1
-In a large Dutch oven over medium heat, add the oil and brown the turkey meat, along with the fennel seed, thyme and sage, until it's nicely caramelized.
-Add the grated onion (juice included), diced peppers, corn and beans.
-Stir to combine and cook a few moments for the peppers and onion to soften slightly.
-Add the tomato purée, sauce and beer.
-Turn the heat to low and stir well to combine.
-Add the remaining ingredients and continue to simmer, covered, stirring occasionally.
- To serve you can either mix the macaroni and chili together or you can spoon the macaroni into a dish first and top with the chili mixture.
-Garnish with chopped red onion and grated cheddar cheese (if desired) and serve alongside some hearty corn bread.