28ouncecan whole tomatoes undrained and coarsely chopped
15ouncecan diced tomatoes undrained
2 cans(15 ounce) kidney beansdrained
Heat a large Dutch oven or saucepan over medium-high heat. Add the turkey, garlic, onion, and green bell pepper. Cook about 8 minutes or until the turkey is cooked through, stirring to crumble.
Add the tomato paste, chili powder, brown sugar, cumin, dried oregano, salt, pepper and bay leaves. Cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans. Bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, stirring occasionally.
Uncover and cook for 30 minutes. Discard the bay leaves.
Garnish with cheese and sour cream, if desired.
You can use chicken broth instead of the wine, if desired.
You can omit the brown sugar, if desired.
Serve with your favorite toppings like avocado, shredded cheese, sour cream, chives, etc.