Yes, this is my second chili recipe on the site. It's one of my favorite foods, so why not! This one is definitely my choice for large sports gatherings because of the hearty, larger flavor. Serves 6. 

INGREDIENTS:

3 Tbsp garlic
1 medium yellow onion, chopped
1 Tbsp JF Universal Salt
2 tsp chili powder
1 tsp dried oregano
1 Tbsp tomato paste
2 chipotle chile en abaco, coarsely chopped with 1 Tbsp sauce
1lb ground turkey
1 (12oz) Mexican lager-style beer
1 (14.5oz) can diced fire roasted tomatoes, with their juice
1 (15.5oz) can organic kidney beans, rinsed & drained

TOPPINGS

Scallions, sliced
Cilantro sprigs
Avocado
Sour cream (sub plain coconut yogurt)
Colby Jack cheese, grated (sub plant-based cheese)
Tortilla strips (sub grain-free chips)

PROCESS:

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, JF Universal Salt, chili powder and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes - crushing them through your fingers into the skillet - along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice.
 
Recipe adapted from Food Network.