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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.
Ingredients:
- 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
sour cream
fresh cilantro, finely chopped
red onion, finely chopped
Preparation:
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.
uni homemaker 
Your chili looks fantastic, and the photos are great! I love the beautiful colors on your pictures, and the lovely combination of flavors (which are not something I am used to; I don’t even know whether I can find jalapeno peppers where I live).
Thank you Darya! So kind of you to say. 🙂 If you cannot find jalapeno peppers, pasilla peppers aka poblano peppers will work in here too. They are more milder but you can always add red pepper flakes to spice it up.
Ah well that is the whole problem: peppers are simply not a very French thing, and we just don’t have such a big variety of peppers, especially up North where I live. I don’t think I have ever seen a pasilla/poblano pepper either! But I will be on the lookout (or substitute for some other kind)!
– Do like your last photo! I can never seem to get the spoon right.
– It’s not unusual here to find chili with sweetcorn kernels. With beef I’m less keen and don’t use them. However, with turkey mince I think they would go really well. Especially with fennel seeds.
Thanks Johnny! Those shots I have to do so many times in order to get it right so I know what you mean.
In the US, I rarely see beef or pork chili with corn. Usually in chicken (maybe) or in turkey chili. I added sweet Italian turkey sausage to this and it as some fennel seeds in it. The flavors were lovely.
I was once a spoon holding device for one of Anne’s photo shoots but did a horrible job because I couldn’t keep a steady hand. I have no idea how she’s able to do it by herself. It’s surgical! 🙂
Hahaha…yes, it takes a pair of steady hands to do this. 😉
I love chili particularly when the weather is much like yours, chilly! We’ve been having snow flurries all day.
Yikes (snow flurries all day)! But those are the days when it’s nice to curl up on the couch with a bowl of these. 😀
That looks delicious. My husband uses pork sausage in his chili; I prefer the idea of turkey chili.
Thank you! 🙂 I’ve done that in my Three Meat Chili before and it was tasty! Turkey is a bit more healthy and lighter.
Looks delightful, so colourful and reminds me to ring the changes and use turkey for chilli a bit more often ( my default is venison). I have never added wine to my chilli recipes, but it makes complete sense, especially with turkey, thanks for the idea, Tracey
Thanks Tracey! I’ll have to see if I can find venison, as I have never tried a venison chili before. Thanks for the idea too! 😉
I really like Anne with sausage its a Nice combination…and THE Garlic and THE onion…..yummiiiiieeeee!!!
GORGEUS !!!
Thank you Massi! 🙂
So glad you visited my site as I have now found yours. Your photos are wonderful and the chili looks delicious! I can’t wait to read more!!
Thank you so much!
This chili sounds good just about now. I love Italian sausage in anything 🙂
Thanks Irene –I do too! 😉
Anne, this is superb! I am definitely thinking chili now 🙂
Thanks Judy!
This chili looks wonderful…I love all the ingredients in it!
Thanks Nancy! 🙂
This looks like a nice turkey chili. Lots of chicken/turkey chili recipes shy away from other substantial ingredients, but, in fact, I think these meats need a bit of kick – as you included.
And nice photos…..
Thanks! 🙂
Chilly and chili go so well together, though, truth be told, I definitely prefer one over the other. Some chilis devolve into this brown mass with beans hiding within. Yours is vibrantly colored and the ingredients all shine. Love the pop of flavor that corn brings to a dish, too. This is such a great dish, Anne.
Thanks John! One of my biggest fears about eating chili is when I’m eating a bowl of brown ‘mass’ with lumpy stuff in it. I try to add color & texture to my food so it’s more appetizing. I eat with my eyes first. 😉
This looks fantastic – and as everyone has already said, the pictures are fantastic. The picture really got my attention.
Thanks Shari!
That is making my mouth water. I crave warming comfort foods and love all of your bright and colorful toppings.
Thanks Bobbi! 🙂
Dear Uni, This is a hot/hit! I love the ingredients, presentation, I almost can smell its aroma and taste the flavor! Thank you for the high! 😀
Thank you so much Fae! 🙂
You have a way with presentation Anne! I can almost smell and taste it! Beautiful dish!
That’s so kind of you to say, thanks Jan! 🙂
It looks hearty, comforting, and so delicious.
Thanks Pam!
oh my! i love chili. and this looks so good! I love all the ingredients. have you tried bird chili from thailand before. those are little dynamites that can numb your tongue and wake you up 🙂 i often add it into aglio olio with the seeds removed.
I haven’t heard of bird chili or seen it at my market. The hottest pepper I can get my hands on here is habanero pepper. Although those are a bit much for me so I don’t use them as much. Thanks Danny for taking the time to stop over. 🙂
Your turlkey chili looks amazing & very mouthwatering too! 🙂 Yummo
Thanks Sophie! 🙂
I really need to eat chili. My children don’t really eat it, so I haven’t made it at home…but slowly I need to introduce new food to them. Gosh your turkey chili looks so comforting and inviting… perfect for a little cold night like today!
Just made your recipe. It was delicious! Thanks so much for sharing it.
Yay, so glad to hear. I’m glad you enjoyed it Sheili! Thanks for commenting! 🙂