1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
2. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.
3. Ladle chili into bowls and serve with garnishes of your choice.
Total Fat: 13 grams
Saturated Fat: 1.5 grams
Total Carbohydrate: 34 grams
Protein: 38 grams
Sodium: 510 milligrams
Cholesterol: 45 milligrams
Fiber: 12 grams
Recipe from Food Network Kitchens