Chipotle Olive Turkey Chili



1/4 c canola oil


2 lbs yellow onions, chopped

1-1/2 lbs green bell peppers, seeded and diced 1/2-inch pieces

1/4 c minced garlic

2-1/2 qt TURKEY STOCK OR low sodium chicken broth

2-1/2 qt cooked or canned pinto beans, rinsed and drained

1 qt California ripe olives, halved

1 qt amber beer

3/4 c tomato paste

1/3 c chipolte chile powder

4 tsp ground cumin

2 tsp kosher salt

1 tsp freshly ground black pepper

1-1/3 c chopped parsley

As needed sour cream

As needed shredded Cheddar cheese


Heat oil in a stockpot over medium-high heat. Add ground turkey and onions. Cook for 5 minutes, stirring occasionally and breaking up turkey until crumbled and lightly browned.

Mix in green peppers and garlic and continue cooking for another 2-3 minutes. Stir in broth, beans, olives, beer, tomato paste, chile powder, cumin, salt and black pepper.

Bring to a boil and immediately reduce heat to low. Cover and simmer for 10 minutes. Uncover, stir in parsley and cook for 5 more minutes.

Serving suggestion: Garnish with sour cream or shredded Cheddar cheese.

Nutrition Facts

Total Calories 321

Total Fat 12 g

Cholesterol 60 g

Sodium 696 mg

Total Carbohydrates 32 g

Protein 22 g