I have recently been searching for a healthy chili that compliments the use of ground turkey breast. I found this recipe online and have made a few changes. I really think it is perfect now! It is one of my favorite dishes to make, and is even better the next day for leftovers.

Here’s what you will need:

2 tablespoons of extra-virgin olive oil
2 pounds of ground turkey breast
1 medium onion, chopped
4 rounded tablespoons of chili powder
1 cup of hot chipotle salsa
1 cup of Mexican beer (I use Dos XX)
2 cups of chicken stock
1 (28 oz.) can chopped stewed tomatoes
1 can black beans, drained

Heat a deep skillet over medium heat. Add the oil and turkey. Crumble the meat as it cooks (about three minutes). Add the onions, chili powder, and hot sauce. Cook another five minutes. Season with salt. Add beer and cook another minute. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer at a minimum of ten minutes.

The longer you allow the chili to simmer, the thicker (and better) it will taste. I usually let mine simmer for one hour. If you are in a hurry, try adding a spoonful at a time of flour or corn starch. This always seems to help with the consistency of my chili. FYI: I tend to like making spicy dishes so if that’s not for you, cut back on a few of the hot ingredients. This picture shows the chili topped with some cornbread cakes which are great for dipping.