Lows will be in the 20s this weekend, so it seems like the perfect time to cook up some chili and cradle a warm bowl by the fire. (Or if you're like and you don't have a fireplace, the open oven after you finish baking is just as satisfying.) We changed up the traditional chili recipe to make it with ground turkey instead of beef. By adding in warm spices like cinnamon and allspice, and a pinot noir, we get a rich tasting chili. I love butternut squash so I topped my chili with roasted cubes of butternut. (I have to admit the squash still needed to be cooked a little more after the photo).
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Ingredients:
- 1 tbsp olive oil
- 3 large cloves garlic, chopped finely
- 1 large jalapeno, chopped finely (remove seeds or omit completely if you don't like spicy chili)
- 1 large yellow onion, chopped
- 2 pounds ground turkey
- 1 tbsp salt
- 1 tbsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp cayenne pepper
- 2 bell peppers, chopped
- 1 28 oz. can of whole tomatoes
- 15 oz. frozen corn
- 1 15 oz. can reduced sodium red kidney beans
- 1 15 oz. can low sodium black beans
- 1 cup Simi Pinot Noir (although any brand will do)
Directions
1. Heat olive oil over medium heat. Add next three ingredients and stir to coat with oil. Add lid and let the onions sweat for 3 minutes.
2. Add meat and all spices and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.
3. Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods.
4. Lastly, add the Pinot Noir wine. Simmer with the lid on for at least 30 minutes, but up to two hours. Garnish with parsley
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