Five-Bean Turkey Chili

• 3 Tablespoons Unsalted Butter, Divided
• 1 Tablespoon Olive Oil
• 1- 1/2 pound Ground Turkey
• 1 whole Large Yellow Onion, Diced
• 1 whole Red Bell Pepper, Seeds And Stem Removed, Diced
• 1 whole Orange Bell Pepper, Seeds And Stem Removed, Diced
• 1 whole Jalapeno Pepper, Seeds And Stem Removed, Finely Diced
• 3 whole Medium-sized Carrots, Peeled And Diced
• 14 ounces, weight White Button Mushrooms, Sliced
• 4 cloves Garlic, Finely Minced
• 1 Tablespoon Brown Sugar
• 2 teaspoons Ground Cumin
• 2 teaspoons Chili Powder
• 1 teaspoon Herbes De Provence
• 1 teaspoon Smoked Paprika
• Salt And Pepper, to taste
• 2 cups Pale Ale Beer
• 1/2 cups Low Sodium Chicken Broth
• 2 cans (14.5 Oz. Size) Diced Tomatoes
• 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• 15 ounces, weight Canned Dark Red Kidney Beans, Drained And Rinsed
• 15 ounces, weight Canned Light Red Kidney Beans, Drained And Rinsed
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• 15 ounces, weight Canned Garbanzo Beans, Drained And Rinsed
• 1- 1/2 cup Frozen Corn
• Sour Cream, Avocado, Chopped Cilantro, Chopped Chives, Grated Cheddar Cheese, Etc ... (for Toppings)

1. In a large stock pot or Dutch oven, add 2 tablespoons of the butter and the olive oil.
2. Melt over medium-high heat, and then add the ground turkey.
3. Cook until brown and cooked through, about 8-10 minutes.
4. Remove the meat with a slotted spoon and set aside.
5. Keep the burner turned on.
6. Add the remaining tablespoon of butter, if needed, and melt over medium-high heat.
7. Add the onion, peppers and carrots.
8. Cook until the veggies are tender, about 8-10 minutes.
9. Next add the mushrooms and cook for 4-5 minutes or until they are brown and have released all of their liquid.
10. Next add the garlic, and cook for an additional 2 minutes.
11. Season the veggie mixture with brown sugar, cumin, chili powder, herbs de Provence, smoked paprika and salt and pepper to taste.
12. Mix to combine.
13. Add the pale ale beer and the chicken broth and bring the chili to a rolling boil.
14. Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes.
15. Increase the heat back up to medium, and add the already cooked turkey, diced tomatoes, all of the beans and the frozen corn.
16. Stir to combine and cook for an additional 10 minutes or until the entire chili is warmed through.
17. Adjust seasoning to taste.
18. Keep warm on the stove, covered, until you are ready to serve.
19. Top with sour cream, avocado, chopped cilantro, chopped chives and/or grated cheddar cheese.
20. Enjoy!

unsalted butter, olive oil, ground turkey, yellow onion, red bell pepper, orange bell pepper, jalapeno pepper, carrots, weight white button mushrooms, garlic, brown sugar, ground cumin, chili powder, paprika, salt, chicken broth, tomatoes, beans, beans, beans, black beans, garbanzo beans, sour cream

Taken from tastykitchen.com/recipes/main-courses/five-bean-turkey-chili/ (may not work)