Turkey Chili with Black Beans and Peppers

As mentioned elsewhere, I'm what's known as a chili-head (I have at least 15 different recipes), so I decided to finish up this feature of running club newsletters with one which is colorful and tasty, as well as appropriate for the season.  If you've baked a bigger turkey than your family and/or guests could handle on Thanksgiving, and really don't care for any more turkey sandwiches, here's a chili recipe to solve your excess turkey problem.


1 lb. ground turkey         
1 lg. red onion, chopped

4 cl garlic, minced

1 tsp. oregano

1 tsp. cumin

dash Tabasco

1 qt. tomatoes

2 jalapeno peppers, minced

12 oz. beer (dark)

14 oz. black beans, undrained

1 red pepper, chopped

1 yellow pepper, chopped

1/2 C cilantro, chopped

Cook onion in olive oil until lightly browned. 
Add turkey & garlic. 

Cook, breaking up meat, until almost done.

Add seasonings; cook 1 minute.

Add tomatoes, jalapeno, & beer. 

Cover & simmer 1/2 hour.

Add undrained beans & peppers. 

Cook, uncovered, 10 minutes.

Add cilantro before serving.