This is a quick and easy chili recipe found on the Food Network. I added a can of drained and rinsed chick peas and a can of corn to the recipe as well. Feel free to garnish with cheddar cheese, chives, sour cream, and serve with tortilla chips if you want to.
You Will Need:
3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 5 cloves garlic, chopped 1 tablespoon kosher salt 2 teaspoons chili powder 1 teaspoon dried oregano 1 tablespoon tomato paste 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce 1 pound ground turkey or 12 ounces soy crumbles One 12-ounce Mexican lager- style beer One 14 1/2-ounce can whole peeled tomatoes, with their juice One 15 1/2-ounce can kidney Optional: can of garbanzo beans and can of corn
What to Do:
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.
2. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
3. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
4. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes — crushing them through your fingers into the skillet — along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
5. Add the kidney beans, chick peas, and corn.
6. Ladle the chili into bowls and serve with the garnishes of your choice.
References:
Recipe from Food Network Photo by Stephanie Felzenberg
bethebestnanny.com 
Looks good.