This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.
Ingredients
- ground turkey: 2 pound
- tomatoes: 1 can (28 ounce can, crushed)
- tomato sauce: 1 can (15 ounce can)
- kidney beans: 1 can (15.5 ounce can, drained)
- pinto beans: 1 can (15.5 ounce can, drained)
- black beans: 1 can (15.5 ounce can, drained)
- onion: 0.5 cup (chopped)
- clove garlic: 1 piece (minced)
- red wine: 0.25 cup
- chili powder: 2 Tbsp
- ground cumin: 1 tsp
- parsley: 1 tsp (dried)
- oregano: 1 tsp (dried)
- black pepper: 0.5 tsp
- red pepper flakes: 0.25 tsp (crushed, optional)
- bay leaves: 2 piece
Metric Conversion
Stages of cooking
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Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
