2 lbs of lean ground turkey

1 medium sweet yellow onion, diced

2 red bell peppers, diced

2 medium sweet potatoes, peeled and diced

6 garlic cloves, minced

4 tbl olive oil

1 28-ounce can of San Marzano peeled tomatoes 

2,15-ounce cans of pinto beans (juice and all)

2 cans tomato sauce

1 can of beer (I used Michelob Ultra (any kind on hand will do) 

1, 4.56 tube tomato paste

6 tbl chili powder

4 tsp ground cumin

1 tsp cayenne pepper

1 tbl cocoa powder

1 tsp kosher salt

1 tsp black pepper

2 bay leaves

Garnishes: Sour cream, sliced green onions, shredded cheese, saltine crackers

In a small bowl, mix together chili powder, cumin, cayenne, salt & pepper. Set aside. 

In a large dutch oven, add 2 tablespoons olive oil and ground turkey. Brown and add 1 tablespoon of seasoning mixture. Toss to combine. Brown meat until almost done. 

While turkey is browning, add remaining 2 tablespoons olive oil to a separate pan. Toss in onion and sweet potatoes. Season with 1 tsp of seasoning mixture. When onions and potatoes start to brown slightly, add bell peppers and minced garlic. Continue to brown until everything becomes fragrant and potatoes are slightly tender. Add to ground turkey in dutch oven. Stir to combine.

Add the pinto beans, juice and all to the mixture. Then, add the San Marzano tomatoes. Break tomatoes up slightly. Add remaining seasoning and stir to combine. Add tomato paste.

Pour in can of beer, stir. Once combined, add cocoa powder. Stir. At this point you will want to taste your chili for seasoning. Add additional salt or any other spices until you’ve reached your desired flavoring. Add bay leaves and simmer on low heat for 25 minutes. 

To serve, garnish with sour cream, green onions, and shredded cheese (if you wish). Serve with saltine crackers

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Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 6