Turkey Taco Beer Chili
Turkey Taco Beer Chili is simple yet flavorful. Lean ground turkey, pinto and black beans in a taco seasoned and beer infused, roasted tomato sauce. Finish your bowl off with all your favorite toppings.
FOR THE TORTILLA STRIPS: 8 yellow corn tortillas olive oil fine salt black pepper FOR THE CHILI: 1 tablespoon olive oil 1 cup diced yellow onion 3 cloves garlic minced 2 pounds ground turkey 3 heaping tablespoons taco seasoning 1 tablespoon chili powder 6 ounces tomato paste 12 ounces beer 1 (30 ounce) can crushed fire-roasted tomato sauce 2 (15 ounce) cans pinto beans rinsed and drained 1 (15 ounce) can black beans rinsed and drained 2 teaspoons kosher salt more or less to taste 1/2 teaspoon freshly ground black pepper
TO MAKE THE TORTILLA STRIPS:
Preheat your oven to 400°.
Cut the tortillas into thin strips using a pizza cutter and divide among two rimmed metal baking sheet pans.
Toss in olive oil until coated, spread out in even layers and sprinkle with salt and pepper.
Slide one pan at a time onto the middle rack and bake for 5-7 minutes (rotate the pan halfway) or until crispy.
TO MAKE THE CHILI:
Heat a 6 quart dutch oven over medium heat. Add olive oil and saute onions and garlic for 5 to 8 minutes.
Add in the turkey and cook, breaking it up with a wooden spoon, until fully cooked.
Stir in taco seasoning, chili powder and tomato paste. Add in the whole bottle of beer, the crushed tomatoes and beans.
Stir, cover and cook on medium-low for 25 to 35 minutes (or longer if desired). Season with salt and pepper.
Serve chili in bowls and top with crispy tortilla strips and all your favorite taco toppings.
Optional Toppings For Chili:
Serving: 1 g | Calories: 332 kcal | Carbohydrates: 27 g | Protein: 40 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 83 mg | Sodium: 1158 mg | Potassium: 889 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 915 IU | Vitamin C: 9 mg | Calcium: 60 mg | Iron: 3 mg