The bite of the cold weather calls for the heartiest meals. To me, there is nothing better than starting a soup in the morning to let cook all day. Knowing it will be ready in time for dinner makes the cold weather even better because, while it simmers away, I’ll be staying warm, relaxing in front of the fireplace. I would like to share with you one of my favorite chilly weather recipes, Turkey Chili. I love to pair it with Ponte’s 2010 Moscato or 2009 Super T. Enjoy!
1 lb lean turkey meat
½ lb lean turkey sausage
1 small onion, diced
1 tsp each salt and garlic powder
½ tsp each cumin and ground pepper
2 tsp olive oil
2 cans red beans, rinsed
2 cans black beans, rinsed
1 can white beans, rinsed
1 can diced tomatoes, drained
1 small can tomato paste
1 small can diced green chilies or jalapenos, depending on degree of heat you want (jalapenos are hotter)
1 small can green enchilada sauce
2 Tbsp chili powder
Heat oil in a large skillet, add onions and cook for about 5 minutes until translucent. Break up the turkey meat and sausage and add to the onions. Add the garlic powder, salt, pepper and cumin. Brown meat for about 5 minutes and stir so it does not burn. Add the tomatoes and stir as this will help deglaze the pan. Transfer mixture to a prepared slow cooker and add the remaining ingredients, mix well and cook on high heat for ½ hour. Take a little taste so you can adjust any seasoning needed. Let the chili continue to cook on low until ready to serve. I find that the longer it cooks, the more the flavors develop.
Serve with toppings such as shredded cheddar cheese, sour cream and diced avocados.
What’s in your favorite chili recipe and what wine do you like to drink with it?