Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes, stirring occasionally.
1 medium onion
Add minced garlic to the skillet and cook for another 30 seconds until it becomes aromatic.
3 cloves garlic
Increase heat to medium-high, then add the ground turkey. Cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
1 pound ground turkey breast
Stir in chili powder, cumin, salt, and pepper, allowing the spices to coat the meat evenly and become fragrant.
1 teaspoon chili powder, 1/2 teaspoon cumin, salt and pepper to taste
Pour in the beer and stir to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
1 cup beer
Add the diced tomatoes with their juices and drained beans to the skillet. Stir everything together and simmer on low heat for 10 minutes, allowing flavors to meld.
1 can canned kidney beans, 1 can diced tomatoes
Preheat your oven to 375°F (190°C). Transfer the chili mixture into a baking dish, spreading it evenly.
Sprinkle the shredded cheese evenly over the top of the chili in the baking dish.
1 cup shredded cheese
Bake uncovered for about 20-25 minutes, or until bubbling around the edges and the cheese is golden and melted.
Remove from oven and let sit for 5 minutes to settle before serving to avoid spillage and enhance flavor melding.
Scoop portions onto plates, and enjoy this hearty, flavorful turkey chili casserole.
