Texas Turkey Chili

Texas Turkey Chili
  • Cook Time
  • Prep Time
  • 4Servings


  • 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.