Sour cream, shredded cheddar cheese, and sliced green onions, for topping
Instructions
Add 2 tablespoons of the oil to a large dutch oven and warm over medium-high heat. Add the turkey and use a spatula to break it into small pieces while it cooks. Let cook for about 15-20 minutes, until lightly browned and any liquid is evaporated.
Add 2 more tablespoons of oil to the pan and add the onions. Sauté over medium heat for about 10 minutes, until softened.
Add the garlic and spices (ancho chile powder, cumin, paprika, coriander, oregano, and chipotle powder) and 2 tablespoons tomato paste and cook for 1 minute, stirring frequently, until the spices are dispersed and fragrant.
Add the carrot, bell pepper, tomato puree, beans, beer, stock, vinegar, thyme, salt, and pepper. Stir to combine and bring to a boil. Reduce the heat to a simmer, cover, and simmer for 45 minutes to let the flavors meld.
When the chili is done, spoon into bowls and top with sour cream, cheddar cheese, and green onions. Serve with cornbread muffins!