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
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.