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Five Bean Turkey Chili

Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 10

Ingredients

  • 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
  • salt
  • pepper
  • 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)

Instructions

  • 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.
  • Enjoy!