Serves: 8
Total Calories: 328

1 large yellow onion diced
3 cloves garlic minced
3 tablespoons olive oil
3 heaping teaspoons ancho chili powder
1 heaping teaspoon chipotle chili powder (if you can't find ancho and chipotle chili powder, substitute 4 tsp regular chili powder)
2 heaping teaspoons oregano (Mexican if you can find it)
2 teaspoons ground cumin
1 1/2 pounds ground turkey
1 (15 1/4-ounce) can corn or kernals from 3 ears fresh corn
1 (28-ounce) can crushed tomato
2 (15-ounce) cans kidney beans (about 3 cups)
1 (15-ounce) can refried beans (pinto)
1 (12-ounce) bottle wheat free beer
2 diced carrots
2 tablespoons honey
2 tablespoons cider vinegar or red wine vinegar
1 pound ripe chopped tomato
1/4 to 1/2 cup chopped cilantro or parsely
1/2 teaspoon salt (or to taste)

Sauté diced onion and garlic in olive oil in large heavy pot over medium-high heat. Stir in chili powders, oregano, and cumin. Cook until the onions are soft and coated in the seasonings. Add the ground turkey and cook, stirring, until no longer pink. Add corn, crushed tomatoes, kidney beans, refried beans, beer, diced carrot, honey, vinegar, and salt to taste. Turn down heat and cook at a low simmer partially covered for about 1 hour, stirring frequently. Add 1 lb. chopped fresh tomatoes and cook until soft. Adjust seasonings as necessary. Add chopped cilantro/parsley and serve with Grandmother Catherene’s Cornbread and a salad.

Nutritional Facts:

Serves: 8
Total Calories: 328
Calories from Fat: 52

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