Chili Beans

Prep Time15 mins

Cook Time1 hr

2 lb ground turkey you can also use ground beef or buffalo
2 tbsp olive oil
2 yellow onions diced
1 red bell pepper diced
1 green bell pepper diced
2 tbsp chili powder
2 tbsp cumin
2 tbsp kosher salt
1/2 tsp corriander
1/2 tsp cinnamon
2 bay leaves
2 tsp cayenne *optional (if you want some heat)
2 14 oz. cans fire roasted diced tomatoes I love the muir glen brand
1 can pinto beans drained and rinsed
1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 cup tomato juice or V8 I typically use 1 10 oz or 2 small 5 oz cans of spicy V8
24 oz. beer of your choice I usually use what's on hand such as a lager

Chop yellow onions, red and green bell peppers into a quarter inch dice.
Heat 2 tbsp olive oil in a large pot or dutch oven over medium high heat.
Add ground turkey to the pot. Using a wooden spoon break the turkey into small pieces and cook until browned 4-6 minutes.
Add onion, red and green bell pepper, chili powder, cumin, salt, corriander, and cinnamon.
Mix well and continue cooking for an additional 4-6 minutes until the onions and bell peppers get soft.
Add tomatoes, tomato juice, beer, and bay leafs to the pot. Reduce heat to low, cover and simmer for 45 minutes.
Remove lid and add beans. Cover and simmer for an additional 15 minutes.
Remove from heat and top with shredded cheese, avocado, and cilantro, or toppings of your choice!
ENJOY!!

This makes a larger batch which is good to take for a potluck or to freeze for leftovers.

My favorite toppings...shredded cheddar cheese (ALWAYS) Scallions, diced red onions, sliced avocado, cilantro, or diced tomato.

Additional ways to serve:

Frito Pie

Chili Burgers or Dogs or Fries

Over a baked potato

My personal favorite, in a bowl with all the toppings and a warm tortilla or cornbread!