Yield: 24 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Southwestern   Meal Type: Soup, Stew, Chili   Occasion: Cinco de Mayo   Preparation Method: Simmer, Saute   Product Type: Ground Turkey

1/4 Cup canola oil

4 Pounds GROUND TURKEY

2 Pounds yellow onions, chopped

1-1/2 Pounds green bell peppers, seeded and diced 1/2-inch pieces

1/4 Cup minced garlic

2-1/2 Quarts TURKEY STOCK OR low sodium chicken broth

2-1/2 Quarts cooked or canned pinto beans, rinsed and drained

1 Quart California ripe olives, halved

1 Quart amber beer

3/4 Cup tomato paste

1/3 Cup chipolte chile powder

4 Teaspoons ground cumin

2 Teaspoons kosher salt

1 Teaspoon freshly ground black pepper

1-1/3 Cups chopped parsley

As needed sour cream

As needed shredded Cheddar cheese

Heat oil in a stockpot over medium-high heat. Add ground turkey and onions. Cook for 5 minutes, stirring occasionally and breaking up turkey until crumbled and lightly browned. Mix in green peppers and garlic and continue cooking for another 2-3 minutes. Stir in broth, beans, olives, beer, tomato paste, chile powder, cumin, salt and black pepper. Bring to a boil and immediately reduce heat to low. Cover and simmer for 10 minutes. Uncover, stir in parsley and cook for 5 more minutes. Serving suggestion: Garnish with sour cream or shredded Cheddar cheese.

Recipe Source: Recipe and Photo courtesy of the California Olive Industry

Nutrition Facts Calories 321   % Daily Value* Total Fat 12g Cholesterol 60mg Sodium 696mg Total Carbohydrate 32g Protein 22g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4