Pat Monahans Turkey Chili
February 2011
Makes: 10 servings
Prep: 15 mins
Cook: 2 hrs
- 3 tablespoons extra-virgin olive oil
- 3 pounds ground turkey
- 2 red bell peppers, chopped
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 8 cloves garlic, finely chopped
- 3 tablespoons dried oregano
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- Salt
- 3 14 1/2ouncecans diced tomatoes
- 2 15 1/2ouncecans black beans, rinsed
- 1/4cup dry red wine
- 4 bay leaves
- Shredded cheddar cheese, for serving
- In a large dutch oven, heat 2 tablespoons olive oil over high heat. Working in batches, add the ground turkey and cook, breaking up the meat, until browned; transfer to a bowl.
- Lower the heat to medium-high and add the remaining 1 tablespoon olive oil to the pot. Add the bell peppers, onion and garlic and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the oregano, chili powder, cumin and 2 teaspoons salt and cook until the vegetables are softened, about 3 minutes. Add the tomatoes, black beans, wine and bay leaves. Stir in the turkey and 1 cup water, lower the heat to medium and simmer until thickened, about 1 hour and 45 minutes. To serve, top with the cheddar cheese.