Rachael Ray Texas Turkey Chili

1/4 cup extra-virgin olive oil

1 bell pepper, finely chopped

1 onion, finely chopped

1/4 cup tomato paste

1 tablespoon chili powder

3/4 pound ground turkey

Salt and pepper

One 14.5-ounce can fire-roasted crushed tomatoes

One 12-ounce bottle beer

One 15.5-ounce can kidney beans, rinsed

Frozen assets
Store cooled leftovers in an airtight container and freeze for up to one month.

In a large Dutch oven, heat the olive oil over medium-high heat. Set aside 2 tablespoons chopped bell pepper and add the remaining bell pepper and the onion to the Dutch oven; cook, stirring, until softened, about 5 minutes. Stir in the tomato paste and chili powder. Add the turkey, season with salt and cook, breaking it up and stirring to combine, 3 to 4 minutes.   Pour in the crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally, for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls, topped with the reserved bell pepper.