{personal photo}

Last November I posted a healthy chili recipe (that was recently modified by Sara over at Life in these Times), and last night I thought I’d try a new version, only healthier. This one is seriously the best chili I have ever had. No joke, you guys - tons of flavor, so easy to make, and healthy. And it only took 30 minutes (though I let it simmer for another 15 minutes or so before digging in). I would like to call it “whatever is left in the cupboard-chili”, because that’s pretty much what I did. Hope you enjoy - it made our rainy evening that much more cozy :)

And my secret ingredient? Red Stripe, of course :)

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1-2 tablespoons kosher salt (to taste)
• 2 teaspoons chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cilantro chopped (I used dried cilantro)
• 1 teaspoon dried oregano
• 1 small can tomato paste
• 1 chile de arbol pepper, chopped, with the seeds (I used kitchen scissors and cut over the pot)
• 1 pound ground lean turkey
• 3 turkey sausages (I used spicy)
• 1  (12 oz) beer (I used red stripe because it was in the fridge)
• 1 (14.5 oz) can whole peeled tomatoes, with their juice
• 1 (15.5 oz) can kidney beans, rinsed and drained
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• 2 stalks scallions, chopped
• Optional: light sour cream, shredded cheese (we didn’t even use this, it’s so flavorful you don’t need it!)

Directions