With the first signs of cool weather I can’t wait to start making my homemade soups and stews. They are great for weeknight meals and something the whole family loves. Today, I want to share my go-to recipe for turkey chili, one of my favorite meals that is perfect for a crisp fall night.

What You’ll Need:

3 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

5 cloves garlic, chopped

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon dried oregano

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

1 pound lean ground turkey

1 (12-ounce) Corona Light (for cooking, not drinking :))

1 (14 1/2-ounce) can whole peeled tomatoes, with their juice

1 (15 1/2-ounce) can kidney beans, rinsed and drained

Heat the oil in a large cast iron pan over medium-high heat. Add the onion and next four ingredients and cook until fragrant, about 3-4 minutes. Add the tomato paste and red pepper flakes and cook for another minute. Next, add the turkey and break it up until the meat loses its raw color, about 3 minutes.

Add the beer and simmer until reduced by half, about 8 minutes. Add the tomatoes and their juices, crushing them through your fingers into the pan. Bring to a boil. Cook, uncovered, for 10 minutes or until chili thickens.

You can top the chili with shredded cheese, avocado, sliced scallions or cilantro sprigs…or whatever your heart desires! I usually serve this dish with a side salad or another green vegetable. This meal is loaded with lean protein and is so tasty!

The first time my husband had this dish he loved it but then when I told him it was turkey chili he was all bent out of shape because my man thinks he only likes chili with beef. Now I just keep my mouth shut :).

*This recipe was adapted from Cooking Light magazine.