Tex-Mex Brown Rice Chili

Tex-Mex Brown Rice Chili
  • Cook Time
  • Prep Time
  • 6Servings


  • 5 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • Salt and pepper
  • 1 pound ground turkey
  • 1 onion, finely chopped
  • 1 jalapeno chile, finely chopped
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 28 ounce can crushed tomatoes with basil
  • 1 12 ounce bottle light beer
  • 3/4 cup brown rice
  • Chopped cilantro, shredded cheddar cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce, for serving


In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the turkey and cook, breaking it up, until browned, 7 to 10 minutes. Season with salt and pepper; using a slotted spoon, transfer the turkey to a plate.

Add the remaining 2 tablespoons olive oil to the pot and stir in the onion and jalapeno; cook until softened, about 5 minutes. Stir in the chili powder, cumin and oregano and cook for 1 minute more. Stir in the tomatoes and their juice, the beer and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 teaspoon salt. Bring to a boil, then lower the heat, cover and simmer for 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20 to 25 minutes. Season with salt and pepper. Serve with the toppings.