It's a Keeper: Texas Turkey Chili

Summer is a great time to bust out some chili recipes.  I'd recommend Texas Turkey Chili by Ashley Moore in Every Day with Rachael Ray.  I also have about 8 boxes of cornbread that I got for super cheap, so I'm looking for cornbread-friendly recipes like this one!

This recipe is a keeper because it was yummy, cheap, and easy peasy to make.  Next time I think I'd add some cheese on top and eat it with corn chips or tortilla chips instead of the cornbread.  I just like a little crunchy something with my chili.

Here's the recipe with my comments in brackets:

4 Servings
Prep 10 min
Cook 25 min

1/4 cup extra-virgin olive oil
1 bell pepper, finely chopped
1 onion, finely chopped
1/4 cup tomato paste
1 tablespoon chili powder
3/4 pound ground turkey [I have to buy at least 1 pound of ground turkey at my store because of how it is packaged, so that's what I used.]
Salt and pepper
One 14.5-ounce can fire-roasted crushed tomatoes
One 12-ounce bottle beer [Corona works well, but I think you can use whatever you have.]
One 15.5-ounce can kidney beans, rinsed

In a large Dutch oven, heat the olive oil over medium-high heat. Set aside 2 tablespoons chopped bell pepper and add the remaining bell pepper and the onion to the Dutch oven; cook, stirring, until softened, about 5 minutes. Stir in the tomato paste and chili powder. Add the turkey, season with salt and cook, breaking it up and stirring to combine, 3 to 4 minutes.

Pour in the crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally, for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls, topped with the reserved bell pepper.