I saw this on the Food Network a few weeks back. It's one of Rachel Ray's recipes... I thought it looked so yummy! I think it might be a bit spicy though, so modifications may need to be made according to your taste.
Uptown Down-Home Chili from Rachel Ray
3 Tbsp olive oil
2lbs ground turkey (her recipe called for ground sirloin)
2 Tbsp McCormick's Montreal Steak Seasoning
1/2lb baby portabella mushrooms, chopped
1/4lb shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 celery ribs, chopped
1 large red bell pepper, chopped
4-6 garlic cloves, chopped
2 Tbsp Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices, or 2 Tbsp ground chipotle chili powder
1 Tbsp ground cumin
1 bottle imported beer
1 15oz can black beans, drained
1 15oz can crushed tomatoes
1 cup chicken stock (she called for beef stock)
2-3 Tbsp fresh thyme leaves
Heat a deep, large skillet or pot over high heat. Add 2 Tbsp olive oil and meat. Season with steak seasoning and sear, browning & crumbling, until no longer pink. Transfer meat to a plate and return pot to stove. Reduce heat to medium-high and add leftover Tbsp of olive oil. Add mushrooms and begin to brown before adding other veggies; after 2-3 minutes, mushrooms will begin to shirk and soften. Push mushrooms off to one side of pot and add all remaining veggies to opposite side of pot surface. Once celery, onions, peppers and garlic have been working for a few minutes as well, mix veggies with mushrooms. Add meat back & season with Worcestershire sauce, chipotle in adobo (or chili powder) and cumin. Add in beer to deglaze pot, scraping up all the pan drippings. Reduce beer by half; about 2 minutes. Add black beans, tomatoes, stock and thyme, and simmer for 10 minutes so flavors combine. Taste to adjust seasonings.
~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!