Recipe by BecR
No tomatoes, but plenty of heat. From Better Homes and Gardens.
Top Review by Chef Lindsay
I've had this recipe for years and I make it every fall. It has a great taste and everyone loves it! I substitute water for the beer and I have left some of the seeds in the jalapenos for extra heat. A very tasty great chili. Thanks for posting, I wanted to post it but didn't get around to doing it yet.
- 12 ounces ground turkey
- 1⁄2 cup chopped onion
- 1 (12 ounce) bottle beer (or can of beer)
- 1⁄2 cup water
- 2 -4 medium jalapeno peppers, seeded and finely chopped (see note)
- 2 teaspoons instant chicken bouillon granules
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 (15 ounce) cans great northern beans, rinsed and drained (or two 15- or 19-oz. cans white kidney beans (cannellini beans)
- 1 tablespoon lime juice
- sour cream (optional)
- cilantro, snipped fresh (optional)
- lime wedge (optional)
- chili powder (optional)
- bottled hot pepper sauce (optional)
Directions See How It's Made
- In a large saucepan cook turkey and onion till turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
- Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice. Cook 5 minutes more.
- If desired, mash half of the beans to thicken the chile; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. pass pepper sauce, if desired.
- Makes 4 servings.
- NOTE: Wear rubber gloves over your hands when chopping peppers; wash hands with soap and water immediately. Do not touch your eyes, or any other sensitive part of your body.