Chili is one of those dishes that I am constantly trying to recreate to go with the current season. It’s a strange obsession, I know, but it’s one that I’m willing to live with. I looooovvvveeee chili…of all kinds. I love white chili and red chili. I love it on nachos and fries, and most of all, on mac and cheese! With this recipe, I wanted to try recreating a classic to go with the current theme. The start of football season is days away, and with football season comes yummy snacks. This chili is perfect for game day and even more perfect for those cool fall nights!
Chili is perfect for a game day party or tailgate.
It is so versatile, and you can pretty much put anything you wish in it!
This recipe was originally supposed to be a vegetarian one. I wasn’t planning on adding the turkey, and I was planning on using veggie stock instead of the chicken, but I really thought the chili needed another element.
The addition of the turkey was the perfect ingredient.
A little bit of sweetness, but packed with whole lot of heat, this chili is not for the faint of heart. It will knock you off your feet if you aren’t careful.
The amount of chili powder you decide to use, is completely up to you. I will not be offended if you reduce or increase the amount.
I used ghost chili powder that I picked up from a local spice shop.
Put it this way … my version was SPICY!
Be sure to keep this in mind if you plan on feeding this to a large crowd! Not everyone loves that extra kick, not that I can understand why … ;)
Beer: Harpoon Brewery’s 100 Barrel Series Citra Victorious
Brewery: Harpoon Brewery
Style: Pale Ale
Alcohol Content: 5.8%
Description: This beer is a citra hop bomb, and I just love it! It is hoppy for sure, but it also has many aromas and flavors going on that make it a super special beer. It is citrusy and very hop forward, but the finish has a subtle and sweet maltiness that makes this beer a very well-balance one. I really wanted a “powerful,” yet refreshing brew for this chili. Not only did I cook with this beer, but I paired with it as well, and it really stood it’s own against the bold flavors going on in the chili. On the other hand, the spiciness from the dish really balances out the ale’s hoppiness. This pale ale is great in so many ways, so if you still can, be sure you pick up a bottle or two!
I hope everyone is having a great day! Here’s the handy dandy recipe!
Five Bean Turkey ChiliPrint Pin Rate
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 1/2 pound ground turkey
- 1 large yellow onion diced
- 1 red bell pepper seeds and stem removed, diced
- 1 orange bell pepper seeds and stem removed, diced
- 1 jalapeño pepper seeds and stem removed, diced
- 3 medium-sized carrots peeled and diced
- 14 ounces white button mushrooms sliced
- 4 cloves of garlic minced
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon herbs de provence
- 1 teaspoon smoked paprika
- 2 cups pale ale beer
- 1/2 cup low-sodium chicken broth
- 2 cans diced tomatoes 14.5-ounce each
- 1 can cannellini beans drained and rinsed, 15-ounce
- 1 can dark red kidney beans drained and rinsed, 15-ounce
- 1 can light red kidney bean drained and rinsed, 15-ounce
- 1 can black beans drained and rinsed, 15-ounce
- 1 can garbanzo beans drained and rinsed, 15-ounce
- 1 1/2 cups frozen corn
- sour cream avocado, chopped cilantro, chopped chives, grated cheddar cheese, etc ... (for toppings)
- In a large stock pot or dutch oven, add 2 tablespoons of the butter and olive oil. Melt over medium-high heat, and then add the ground turkey. Cook until brown and cooked through, about 8-10 minutes. Remove the meat with a slotted spoon and set aside. Keep the burner turned on.
- Add the remaining tablespoon of butter, if needed, and melt over medium-high heat. Add the onion, peppers and carrots. Cook until the veggies are tender, about 8-10 minutes. Next add the mushrooms and cook for 4-5 minutes or until they are brown and have released all of their liquid. Next add the garlic, and cook for an additional 2 minutes.
- Season the veggie mixture with brown sugar, cumin, chili powder, herbs de provence, smoked paprika and salt and pepper to taste. Mix to combine.
- Add the pale ale beer and the chicken broth and bring the chili to a rolling boil. Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes.
- Increase the heat back up to medium, and add the already cooked turkey, diced tomatoes, all of the beans and the frozen corn. Stir to combine and cook for an additional 10 minutes or until the entire chili is warmed through.
- Adjust seasoning to taste.
- Keep warm on the stove, covered, until you are ready to serve.
- Top with sour cream, avocado, chopped cilantro, chopped chives and/or grated cheddar cheese.