Ingredients

• 1 tablespoon olive or vegetable oil
• 3 to 4 slices thick-cut bacon, chopped
• 1 1/4 pounds ground turkey (all lean or a mix, whatever you prefer)
• 1 large sweet onion, chopped
• 1 large red bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 2 to 3 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can small white beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1 (4-ounce) can fire-roasted green chiles
• 1 (12-ounce) bottle light beer, such as lager or ale
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper
• Fresh cilantro, to garnish
• Ripe avocado, chopped, to garnish

Instructions

1. Place a large pot over medium heat with the oil. Add the bacon to the pot and cook, stirring occasionally, until browned, 5 to 6 minutes. Increase the heat to medium-high and then add the turkey, onion, bell pepper, celery, garlic, cumin and chili powder to the pot. Cook, stirring frequently, until the vegetables are tender, about 10 minutes.
2. Add the remaining ingredients to the pot and season with salt and pepper. Reduce the heat to medium and simmer the chili, stirring occasionally, until the liquids have thickened and the chili is very aromatic, about 20 minutes.
3. Serve the chili garnished with chopped cilantro and avocado.