The recipe serves 4-6, but you'll want to double it and freeze some.
2 tsp canola or vegetable oil
1 lb ground turkey
1 large onion, diced
2 cloves garlic, minced
2 tsp chili powder (mild or hot, your favorite; I like Penzeys Chili 3000)
1 heaping tsp cumin
1/2 tsp smoked paprika (pimenton dulce)
1/4 cup storebought or homemade mole
1 12-oz bottle O'Doul's non-alcoholic beer or any beer you have on hand
1 15-oz can black beans, rinsed and drained
1 cup canned chopped tomatoes
1-1/2 cups chicken stock
Kosher salt and fresh black pepper, to taste
Lime wedges, for serving
In a small Dutch oven, heat the oil. Add the turkey, and cook, stirring frequently, until the meat is no longer pink. Add the onion, and cook for 1 minute; then add the garlic, and cook for one minute more. Add the chili powder, cumin and smoked paprika, and stir for 30 seconds. Stir in the mole.
Pour in the beer, beans, tomatoes and chicken stock, and stir everything together. Reduce the heat to simmer, partially cover the pot, and cook for 30 minutes. Then uncover the pot and season to taste with salt and pepper. Continue cooking, uncovered, for an additional 30 minutes, until the chili has thickened but there is still a bit of liquid in it.
Serve over noodles, steamed rice, or on its own, garnished with a wedge of lime.