30-Minute Turkey Chili

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1 medium head of chopped onion
• 5 chopped cloves of garlic
• 1 teaspoon coarse salt
• 2 tsp chili powder
• 1 teaspoon dried oregano
• 1 tbsp tomato paste
• 1 coarsely chopped chipotle pepper (smoked jalapeño pepper) in adobo sauce with 1 tbsp.
• 450 g ground turkey
• 1 bottle (350 ml) of light beer
• 1 can (400g) canned whole tomatoes, peeled, in their own juice
• 1 can (450g) red kidney beans, drained and rinsed
• Chopped green onions, cilantro, avocado, sour cream, shredded Monterey Jack cheese, and/or corn chips, optional

Preparation:

1. In a large heavy skillet, heat the olive oil over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Add the tomato paste and chipotle pepper sauce; cook for another 1 minute. ground turkey and cook, stirring with a wooden spoon, until no raw pieces remain, about 3 minutes. Add the beer and simmer until reduced by half, about 8 minutes. Add the tomatoes, crushing them with your hands, along with the beans, and bring to a boil. Cook, uncovered, stirring occasionally, until the mixture thickens, about 10 minutes.
2. Divide the chili among deep bowls and add garnish of choice.
   
   Culinary advice: In a large frying pan, due to the larger surface area, the sauce evaporates faster than in a saucepan.