28ouncecan whole tomatoes undrained and coarsely chopped
15ouncecan diced tomatoes undrained
2 cans(15 ounce) kidney beansdrained
Instructions
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, sour cream or your favorite chili toppings, if desired.
Notes
SUBSTITUTIONS
Ground Turkey: Substitute with ground beef or chicken.
Fruit red wine: Merlot is best. You can also substitute with beer or chicken broth, or omit it altogether. If you omit the liquid, the chili will be thicker.
Tomatoes: You can use all diced, whole or a combination of both.
Kidney beans: You can substitute with another type of chili bean, such as pinto, if desired.
Brown sugar: You can omit, if desired.
LEFTOVERS
Store leftovers in the refrigerator form up to 3 days. Reheat prior to serving.
FREEZING
Allow the chili to cool. Store the chili in a zipped top freezer safe bag or storage container with as much of the air pressed out as possible. This recipe is large so you might need a few bags or containers. Store in the freezer for up to 4 months. Thaw and reheat in the microwave or on the stovetop prior to serving.