Ordinarily, chunky Texas-style chilis are made with beef. By using lean turkey breast instead, you can substantially reduce the amount of saturated fat in this delicious, spicy stew. Cooking the turkey in two batches prevents crowding in the pan, allowing the turkey to brown rather than steam. This browning step seals in the turkey’s juices, keeping it moist and juicy. Serving suggestion: Serve the chili over brown rice.
1 tablespoon olive oil
1 pound skinless, boneless turkey breast, cut into 1/2-inch chunks
1 large onion, finely chopped
5 cloves garlic, minced
2 green bell peppers, cut into 1/2-inch squares
2 canned or bottled jalapeno peppers, finely chopped
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 cup dark beer
1 can (15 ounces) crushed tomatoes
1 1/4 cups cooked pinto beans or canned (rinsed and drained)
Salt to taste
1. In a large nonstick Dutch oven, heat the oil over medium heat. Cook the turkey in two batches, stirring frequently, until browned, about 4 minutes. With a slotted spoon, transfer the turkey to a plate.
2. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
3. Add the bell peppers and jalapeños, and cook, stirring frequently, until the bell peppers are tender, about 5 minutes. Stir in the chili powder, cumin and cayenne, and cook 1 minute.
4. Stir in the beer and bring to a boil. Add the tomatoes, beans and salt, and return to a boil. Return the turkey to the pan. Reduce to a simmer, cover and cook until the turkey is tender and the sauce is richly flavored, about 35 minutes.