Turkey Chili





Turkey Chili


Serves 6 to 8




2 tablespoons olive oil


½ cup chopped sweet onion


½ cup chopped celery


½ cup chopped carrot


3 cloves garlic, minced


2 pounds ground turkey


1½ tablespoons chili powder


1 tablespoon ground cumin


1 tablespoon House Seasoning


1½ tablespoons Dijon mustard


1 tablespoon honey


1 tablespoon tomato paste


½ cup red wine


1 cup dark red kidney beans


1 cup Great Northern beans


1 (15-ounce) can sweet corn, drained


1 cup chicken stock


1 (28-ounce) can diced tomatoes




Garnish


Chopped celery leaves




Optional Garnish


Shredded cheese


Sliced jalapeños


Sour cream


Black olives






MAKE CHILI


In a large saucepan or Dutch oven, add olive oil, onion, celery, carrot, garlic and ground turkey, and cook over medium-high heat for 8 to 10 minutes. Add chili powder, cumin and House Seasoning. Stir in Dijon mustard, honey and tomato paste. Cook for 1 to 2 minutes, then add red wine and cook for 3 to 4 more minutes. Stir in beans, corn, stock and diced tomatoes, then reduce the heat to medium and cook for 15 minutes.




ASSEMBLE


Add chili to bowls and garnish with celery leaves.




NOTE


Beans can be canned or dry. If using dry beans, soak beans overnight, then drain and use.


I like to serve this chili with a pat of butter on top of each bowl.


For a game-day party, add chili to a slow cooker and keep on low.







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