Turkey Chili
Serves 4
What to Pair With
You might be tempted to select a beer with this recipe, but wines can work as well.
One of our featured wines is Izadi Rioja from the northern region of Spain. The wine is expressive with dark fruit, spice, licorice and even a little chocolate. Aged in both American and French oak barrels, there is a hint of smoke and prickly tannins to provide a long finish. Perfect for this recipe!
When the heat is on, one of the best ways to cool down is to eat spicy food! Here’s a recipe for turkey chili that can be customized to your spice preference. Eating turkey is a great way to create a healthier version of beef chili, though I did add some bacon. Your choice! Enjoy!!
Ingredients
3-4 slices bacon, diced
2 lbs ground turkey
Olive oil
1 red pepper, diced
2 stalks celery, diced
1 onion, diced
8 oz diced green chili
1 jalapeño, ribs removed, diced
2 garlic cloves, minced
2 cans (24 oz) red kidney beans, drained
1 tbsp chili powder
1 tbsp dried oregano
2 tsp salt
2 tsp black pepper
2 cups canned tomato (diced or puree)
2 cups stock
Shredded cheese, avocado, limes and sour cream for garnish.
2 lbs ground turkey
Olive oil
1 red pepper, diced
2 stalks celery, diced
1 onion, diced
8 oz diced green chili
1 jalapeño, ribs removed, diced
2 garlic cloves, minced
2 cans (24 oz) red kidney beans, drained
1 tbsp chili powder
1 tbsp dried oregano
2 tsp salt
2 tsp black pepper
2 cups canned tomato (diced or puree)
2 cups stock
Shredded cheese, avocado, limes and sour cream for garnish.
Preparation
In a large dutch oven, cook the bacon until slightly crisp. Remove with slotted spoon and set aside.
Add the turkey in batches, lightly browning. Remove each batch add with bacon.
In the now empty pot add a tablespoon of olive oil.
Add in the pepper, celery, onion, chilies and jalapeño.
Cook for 5-10 min until softened.
Add the garlic and cook two minutes.
Add back the turkey and bacon.
Add the beans and remaining ingredients.
Bring to boil and then reduce to a simmer. Cook for 20 minutes.
Serve with garnish.
Add the turkey in batches, lightly browning. Remove each batch add with bacon.
In the now empty pot add a tablespoon of olive oil.
Add in the pepper, celery, onion, chilies and jalapeño.
Cook for 5-10 min until softened.
Add the garlic and cook two minutes.
Add back the turkey and bacon.
Add the beans and remaining ingredients.
Bring to boil and then reduce to a simmer. Cook for 20 minutes.
Serve with garnish.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!