Turkey and Stout Chili

turkey-and-stout-chili-recipe

The perfect weekend chili.  Simple to make. Better to eat.  The rich flavor of this turkey chili recipe belies it’s quick-and-easy preparation.  You might not wait for the weekend once you’ve tried it.

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Turkey and Stout Chili

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Recipe Ingredients

  • 3 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 bell pepper any color, seeded and diced
  • 2 cloves garlic, minced
  • 2 tbsp chipotle powder or chili powder
  • 1 tsp ground cumin
  • 1 tbsp brown sugar, packed
  • 1 bay leaf
  • 1 (16-ounce) jar LA VICTORIA® SUPREMA® Salsa
  • 1 cup black beans, rinsed and drained
  • 1 cup white cannellini beans, rinsed and drained
  • 1 whole kernel corn, fresh or canned
  • 1 cup low-sodium chicken stock
  • 1 (12-ounce) bottle favorite seasonal beer, porters and stouts work best
  • 2 cups turkey, shredded
  • Salt and pepper, to taste
  • Shredded cheese, for the topping
  • Sour cream, for the topping
  • Scallions chopped, for the topping
  • Avocado diced, for the topping
  • LA VICTORIA® Fire Roasted Diced Green Chiles, for the topping
  • Tortilla chips crumbled, for the topping
  • Fresh lime wedges, for the topping

Cooking Directions

  1. In a large stock pot, heat the oil over medium heat.
  2. Add the onion and sauté about 10 minutes.
  3. Add the diced bell pepper and sauté 3 minutes more.
  4. Add the garlic and sauté for 1 minute while stirring.
  5. Add the chili powder, cumin, brown sugar and bay leaf and sauté for 1 minute or until fragrant.
  6. Add the LA VICTORIA® SUPREMA® Salsa, black beans, white beans, corn, chicken stock and beer and stir to combine. Season with salt and pepper.
  7. Bring the chili to a simmer, then partially cover the pot with the lid and simmer for 25 minutes. Remove the lid, add the shredded turkey and simmer uncovered for 5 minutes more.
  8. Refrigerate overnight to let the flavors meld, and then reheat on top of the stove. Serve with all the toppings.

Nutritional Information

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