• 3 tbsp Garlic EVOO
  • 1 medium sweet onion
  • 2-3 garlic cloves
  • 2 tsp kosher salt
  • 1 1/2 tbsp chili powder
  • 1 tsp oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 2 chipotle chiles in adobo, chopped , plus
  • 1 tbsp adobo sauce
  • 1 1/4 lbs 93% fat free ground turkey
  • 1 (12 oz) bottle lager beer
  • 1 (14 1/2 oz) can whole canned tomatoes
  • 1 (15 oz) can kidney beans, rinsed and drained
  • extra chopped onions (optional) or avocados (optional) or sour cream (optional) or tortilla chips

Heat Garlic olive oil in large, heavy skillet over medium-high heat. Add onion, garlic, salt, chili powder, oregano, cumin, coriander, red pepper flakes, and cayenne and cook until fragrant, about 3 minutes.  Stir in tomato paste and chipotle chile and sauce, about 1 minute.  Add turkey, breaking with a wooden spoon and cook until it loses its raw color, about 3 minutes. Stir in rinsed beans. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes, crushing with fingers and their juices. Cook, uncovered, stirring occasionally, until thick, about 10-20 minutes