- Cook Time
- Prep Time
- 1/4 cup extra-virgin olive oil
- 1 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
- 1 14 1/2 ounce can fire-roasted crushed tomatoes
- 1 12 ounce bottle beer
- 1 15 1/2 ounce can kidney beans, rinsed
In a large Dutch oven, 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 reserved bell pepper.