Damn Good Turkey Chili with Beans & Beer (Thick & Hearty!)
This thick and hearty turkey chili with beans and beer is packed with smoky chipotle heat, tender ground turkey, rich tomato flavor, and layered spices—perfect comfort in a bowl.
Equipment
- 1 Pressure cooker or Dutch oven
Ingredients
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 2 bell peppers diced
- 2 pounds 93% lean ground turkey
- 8 cloves garlic finely chopped
- 3–4 chipotle peppers from can in adobo, chopped
- 3 tablespoons chili powder use your favorite blend
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cinnamon
- 12 ounces beer of your choice
- 16 ounces tomato sauce 1 can
- 20 ounces diced tomatoes with green chilies 2 cans
- 45 ounces beans black, pinto, kidney; drained and rinsed
- 1 cup chicken stock or broth or water optional, use up to 1 cup
- 1 lime juiced
- Kosher salt and ground black pepper to taste
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell peppers and sauté for 5-6 minutes until softened.
- Add ground turkey and cook for 7–8 minutes, breaking it up with a spoon and browning it.
- Stir in garlic, chipotle peppers, chili powder, cumin, oregano, and smoked paprika. Cook for 1–2 minutes until fragrant.
- Pour in tomato sauce, diced tomatoes with chilies, and beans. Add optional broth/water and slowly stir in beer. Stir until well combined.
- Seal the pressure cooker, ensuring the sealing ring is in place. Cook on high pressure for 15 minutes once float valve pops up.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure. Open lid and stir chili.
- Stir in lime juice, season with salt and pepper to taste, and serve warm.
Notes
Store leftovers in the fridge up to 5 days or freeze for up to 3 months. Reheat gently and stir occasionally. Use ice cube trays to freeze single servings for quick meals.