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1
In a large stock pot or Dutch oven, add 2 tablespoons of the butter and the olive oil.
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2
Melt over medium-high heat, and then add the ground turkey.
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3
Cook until brown and cooked through, about 8-10 minutes.
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4
Remove the meat with a slotted spoon and set aside.
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5
Keep the burner turned on.
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6
Add the remaining tablespoon of butter, if needed, and melt over medium-high heat.
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7
Add the onion, peppers and carrots.
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8
Cook until the veggies are tender, about 8-10 minutes.
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9
Next add the mushrooms and cook for 4-5 minutes or until they are brown and have released all of their liquid.
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10
Next add the garlic, and cook for an additional 2 minutes.
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11
Season the veggie mixture with brown sugar, cumin, chili powder, herbs de Provence, smoked paprika and salt and pepper to taste.
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12
Mix to combine.
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13
Add the pale ale beer and the chicken broth and bring the chili to a rolling boil.
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14
Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes.
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15
Increase the heat back up to medium, and add the already cooked turkey, diced tomatoes, all of the beans and the frozen corn.
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16
Stir to combine and cook for an additional 10 minutes or until the entire chili is warmed through.
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17
Adjust seasoning to taste.
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18
Keep warm on the stove, covered, until you are ready to serve.
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19
Top with sour cream, avocado, chopped cilantro, chopped chives and/or grated cheddar cheese.
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20
Enjoy!
