Howdy folks! It’s not too late to enter the giveaway for the $50 gift card from Sur la Table!
Last week was a chilly week, so I made a pot of chili. Hee hee… get it? 😀 Incidentally, this was also the chili I was going to make for our Super Bowl shindig that never happened (*grumble* damn Chris’ flu!). If you are not a fan of chili (I know —shocking isn’t it, but who doesn’t like chili? Kimi and Nelson, that’s who!), this chili will change your mind. You can omit the beans or go easy on the jalapeno pepper but whatever you do, the corn is a must! It gives it such great texture and color! So the next time you are in the mood for a pot of chili, give this recipe a try.
- 1 1/2 pounds of ground turkey
- 2 sweet Italian turkey sausage links (about 6 ounces), casings removed
- olive oil for cooking
- 1 red onion, chopped
- 4 cloves of garlic, minced
- 1 dried bay leaf
- 1/4 teaspoon of dried oregano
- 1 1/2 tablespoons of chili powder
- 1 1/2 teaspoons of ground cumin
- 1 large red bell pepper, diced
- 2 jalapeno peppers, chopped (I kept a little bit of the ribs and seeds for heat)
- salt and pepper to season
- 3/4 cup of white wine (I used a Chardonnay)
- 1 (15 ounce) can of pinto beans, rinsed
- 1 (14.5 ounce) can of diced tomatoes
- 1 (15 ounce) can of tomato sauce
- 1 (14.5 ounce) can of chicken broth
- 1 cup of frozen corn
- Garnish (optional):
shredded cheddar cheese
fresh cilantro, finely chopped
red onion, finely chopped
In a large Dutch oven over medium high heat add olive oil, ground turkey and turkey sausages. Crumble and brown meat. Once cooked, use a slotted spoon to transfer meat into a bowl. Set aside. Remove any grease left in the pot, if any.
Drizzle olive oil and add onions and garlic. Cook until soften then add bay leaf, oregano, chili powder, cumin, red bell pepper, jalapeno peppers and cooked meat. Season with salt and pepper. Pour the white wine and scrape the bottom of the pot. Let it bubble and reduce, about 2 minutes. Add pinto beans, diced tomatoes, tomato sauce, chicken broth and corn. Stir to combine. Cover the pot and bring it to a boil then reduce the heat to medium low and leave the lid ajar. Cook for 30-35 minutes or until chicken broth reduces. Discard bay leaf and check for seasoning. Ladle chili into a bowl and garnish with cheese, sour cream, cilantro and onion.