Turkey-Black Bean Chili

This came from a book called Great Recipes Collection--Chicken Dinners. I made this with cubed chicken instead of turkey. When I first tasted it, I thought it was too tomato-y, but it grows on you!! I omitted the beer because I didn't have any. I'd like to know if anyone likes it with the beer.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb turkey breast tenderloins or 1  lb boneless skinless chicken breast, cubed
• 2  tablespoons  cooking oil
• 1  cup  chopped green sweet pepper
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 2 (28 ounce) cans diced tomatoes
• 2 (15 ounce) cans black beans or 2 (15 ounce) cans great northern beans, rinsed and drained
• 1 (12 ounce) can beer
• 2  tablespoons red wine vinegar
• 1  tablespoon chili powder
• 1  teaspoon dried oregano
• 1  teaspoon ground cumin
• 1⁄4 teaspoon  bottled hot pepper sauce
• 1  bay leaf
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  cup  shredded monterey jack cheese or 1  cup cheddar cheese

Directions

1. In Dutch oven, cook meat in hot oil over medium heat till browned.
2. With a slotted spoon, remove meat.
3. In the pan drippings, cook sweet pepper, onion, and garlic for 3 minutes, stirring occasionally.
4. Drain off fat.
5. Return meat to pan.
6. Add undrained tomatoes, drained beans, beer, vinegar, chili powder, oregano, cumin, hot pepper sauce, bay leaf, salt, and black pepper.
7. Bring to boiling, reduce heat.
8. Cover and simmer about 20 minutes or until meat is tender, stirring occasionally.
9. Discard bay leaf.
10. Sprinkle cheese over each serving.