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This recipe is a consecutive winner at Sunrise of Carmichael’s annual chili and rub cook-off. The smell of this dish simmering is the perfect way to bring in the crisp fall season.

Nutrition Fact: Turkey is a great low-fat protein, with a 4-ounce portion of skinless turkey breast providing 30-35 grams of protein and less than 1 gram of fat.

Turkey Chili
Serves: 6-8

Ingredients:

• 1 pound of ground turkey
• 3 tablespoons ground cumin
• 3 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 3 small onions, peeled and diced
• 1 ½ cups corn
• 1 ½ cups mushrooms, sliced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, roasted, seeded and diced
• 2 garlic cloves, peeled and minced
• 1 ½ cups pinto beans, cooked
• 1 ½ cups kidney beans, cooked
• 1 cup dark ale
• 1 cup beef stock
• 6 ounces tomato paste
• Salt and pepper to taste

Instructions:

1. Cook turkey in a large pot until browned.
2. Add spices and cook for 2 minutes.
3. Add vegetables. Sauté until soft.
4. Add beans, beer, stock, and tomato paste. Bring to a boil, reduce to a simmer. Season to taste. Cook for 1 hour.
5. Serve with cornbread and shredded cheese if desired.