Julia's Three Bean Turkey Chili with Imperiale Stout
A rich and thick chili, made with dark Ninkasi beer to bring out the earthy notes. Turkey makes it a little healthier than the traditional beef chili.
- 1 large yellow onion, chopped
- 1 carrot, finely shredded
- 4 celery sticks, chopped
- 4 garlic cloves, diced
- 1 cup corn
- 1 can (15 oz.) kidney beans, drained
- 1 can (15 oz.) northern white beans, drained
- 1 can (15 oz.) pinto beans, drained
- 1 serrano pepper, deseeded and finely diced
- 1 can (28 oz.) crushed tomatoes
- 1 can (6 oz.) tomato paste
- 2 1/2 cups chicken stock
- 4-6 oz. Ninkasi Imperiale Stout or Oatis Oatmeal Stout
- 1 tbsp. chili spice blend
- 1 tsp. cumin
- 1 tsp. crushed red pepper flakes
- salt and pepper to taste
- fresh cilantro
- 1 lb. ground turkey breast
- 1/2 tbsp. olive oil
- 1/2 tbsp. butter
- 1/2 tbsp. brown sugar
Sauté onion, carrot, garlic, celery and Serrano with olive oil and butter in large pot until onions are translucent. Add a generous pinch of salt and a dash of pepper.
In a separate pan, brown the turkey. Afterward, add the turkey to vegetable mix. Add chicken stock, tomatoes, tomato paste and Imperiale Stout. Add spices, cumin, crushed red pepper and brown sugar. Season with salt and pepper to taste.
Simmer for at least an hour on medium heat, covered. Add a few leaves of fresh cilantro during last five minutes. Serve with cornbread and traditional garnishes. Makes 6-8 servings. Enjoy with a cold Ninkasi!