Each year, my boyfriend and I make a point to get out of town around the end of August or beginning of September. Two years ago, we ate our way through Spain. Last year, we relaxed with family and friends on the sunny beaches of Key Biscayne, Florida. Just recently we have returned from a ten-day adventure in Southern California. Knowing that winter months are ahead of us, we made sure we got our last fix of vitamin D on long hikes, time spent at the beach, and exploring different cities along the California coastline. Almost feeling like we’ve cheated the system once more by adding a bonus week to summer. As much as it pains me to say farewell to long days and warm temperatures, I welcome with open arms the season of Fall and all the magic it brings!
For the next few weeks, Hocus Pocus will be on replay, pumpkin decor will spill out of every corner of our apartment, and plenty of Fall recipes will be consumed. Starting with one, in particular, my favorite take on Turkey Chili. Now, if you haven’t been keeping up with any of my recipes, this is just another really easy recipe to add or eliminate certain ingredients. I’ll provide a few alternatives ideas from different meat selections to keeping it veggie friendly. This chili recipe is perfect for game day Sunday or having a cozy night in with your loved one.
Another reason I love this recipe? It makes plenty of leftovers! Typically we get two dinners out of this. That’s a win considering Alex typically doesn’t eat leftovers. I have enough to freeze the rest which makes for an easy go-to dinner on a busy weeknight.
This recipe can easily be doubled if need be.
1 lb Ground turkey meat (ground beef, chicken, or sweet potatoes make for a great substitute)
1 16oz can of diced tomatoes
1 can black beans in chili sauce
1 can kidney beans
1 Red bell pepper
2 Yellow bell peppers
1/2 White onion diced
1 packet of mild chili seasoning
1 packet of spicy chili seasoning (I like heat!)
1/2 cup of red wine (I use pinot noir but anything will do)
Shredded sharp cheddar cheese
Turn your stove top to a medium heat.
Drizzle olive oil on the bottom of a pot that will support all of your ingredients.
Add onions and saute for 5 minutes or until pieces become soft and translucent.
Combined 1 lb of turkey and chili packets to flavor the meat. Continue to break apart the meat until cooked fully through.
Add chopped bell peppers, the entire can of black beans in chili sauce, kidney beans, and diced tomatoes.
Once all of your ingredients have been combined, give it a good stir.
Add in 1/2 cup of red wine.
Reduce the stove to a simmer and cook for about 2 hours or until ingredients have broken down and thickened up.
Serve warm with your favorite crusty bread or tortilla chips. Enjoy!