1 lb ground turkey
3 tbsp olive oil
1 carton sliced white mushrooms
1 1/2 cups chopped green bell pepper
1 cup chopped yellow onion
2 cloves of garlic, minced
4 cans (14.5 oz each) chopped tomatoes with diced green chilies
1 can (16 oz) dark red kidney beans, drained and rinsed
1 can (16 oz) light red kidney beans, drained and rinsed
1 can (16 oz) black beans, drained and rinsed
1 12-oz bottle Dos Equis
3 tbsp red wine vinegar
2 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
2 bay leaves
1 1/2 tbsp chili powder
2 tsp salt
1 1/2 tsp ground cumin
Garnishes: Sour Cream and Sharp Cheddar
1) In large 4-quart pot, cook turkey in 1 tbsp oil over medium-high heat for 5 minutes or until browned. Drain turkey and spoon onto a paper-towel lined plate.
2) In same pot, heat remaining oil over medium-high heat. Add mushrooms, bell pepper, onion, and garlic. Cook, stirring frequently, for 5 minutes. Stir in the turkey, tomatoes with their juices, beans, beer, vinegar, oregano, basil, bay leaves, chili powder, salt, and cumin. Bring to a boil.
3) Reduce heat to medium-low and simmer, partially covered, for 1 1/2 hours, stirring occasionally.