Namrata's Beer Turkey Chili

ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
1 tablespoon garlic salt
3 teaspoons chili powder
1 teaspoon dried oregano
2 tablespoon tomato paste
1 habanero pepper, chopped
1 jalapeño pepper, chopped
1 serrano pepper, chopped
1 banana pepper , chopped
1 pound ground turkey (use at least 7% fat containing turkey)
1 (12-ounce) beer, any kind will do, but try not to use one that is too dark
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans or black beans, rinsed and drained
1 (15 1/2-ounce) can re-fried beans (I like to use the 99% fat free kind)
1 1/2 cups frozen veggies (I like to use packs that contain corn and carrots)
Sliced scallions, cilantro, avocado, sour cream, cheese, and/or tortilla chips, for garnish (optional)

1
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and chilies; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
2
Ladle the chili into bowls and serve with the garnishes of your choice.

Source: With love from Namrata