Ingredients: 1.5 pounds of ground turkey, a cerrano pepper (finely minced), one medium yellow onion (chopped), ginger (one tablespoon finely minced), 3-4 cloves of garlic (pressed), a can of Guinness, a can of tomato paste, one can of kidney beans, one can of black beans, quinoa (one cup), a large can of whole tomatoes, one carrot (chopped), one ear of corn (just the kernals), chili powder, chipotle powder, cumin, coriander, cinnamon, and curry powder.
Saute the onion, cerrano pepper, garlic, and ginger in 2-3 tablespoons of olive oil until onions are soft.
Brown turkey in the aforementioned. Once the turkey is browned, pour the can of Guinness in and reduce for a few minutes.
Add tomato paste and the large can of tomatoes (with tomato juice). Make sure to break/crush the whole tomatoes.
Add the chopped carrots and corn kernals.
Mix in 3 tablespoons of chili powder, 3 tablespoons of chipotle powder. Through in a dash of cumin, coriander, curry, and cinnamon.
Mix in the kidney beans and black beans and let simmer for 5-10 minutes on low/medium heat.
Add a cup of quinoa (if desired) and cook until quinoa is soft/tender. Be advised the chili will be quite thick after mixing in the quinoa.
I like my chili pretty spicy/hot, so I sometimes add additional chipotle and/or chili powder.