Diane’s Top-Notch Turkey Chili


  • 1/4 cup olive oil
  • 1/4 cup garlic (minced)
  • 1 1/2 cup diced yellow onion
  • 2 jalapeño peppers (seeded and minced)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cumin
  • 2 tablespoons oregano
  • 1/4 cup chili powder
  • 2lb ground turkey
  • 1 cup tomato paste
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 3 cups cooked kidney beans
  • 1 tablespoon balsamic vinegar
  • 1/2 cup natural peanut butter
  • 1/4 cup cocoa powder
  • 1/2 bottle or can of stout or porter beer
  • 3 cups fresh or canned diced tomatoes (drained)
  • 1 cup fresh cilantro (chopped)
  • Salt and freshly ground pepper to taste
  • 1/2 cup of your favorite shredded cheese (I love a combo of pepper jack & sharp cheddar)

Step-by-Step Directions:

  1. Heat oil in a large stock pot over medium heat.
  2. Add garlic, onion, jalapeño and all dried seasonings. Cook and stir for 2 minutes. Remove from pan and set aside.
  3. Add ground turkey to pan and cook for about 5 minutes; breaking up with spoon while cooking.
  4. Return onion mixture to pot, add tomato paste and mix evenly through.
  5. Add the red bell pepper and celery. Cook for about 5 minutes.
  6. Add next 6 ingredients (kidney beans through tomatoes) and bring mixture to a boil.
  7. Reduce the heat, partially cover and let simmer for about 30 minutes stirring occasionally. Add more beer as needed.
  8. Stir in the cilantro and season with salt and pepper to taste.
  9. Top with shredded cheese if desired.
  10. ENJOY!


This recipe makes a lot of chili! Freeze what’s left for a quick, weekday dinner…you will be glad you did!







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