Pat Monahans Turkey Chili

turkey chili
  • Cook Time
  • Prep Time
  • 10Servings


  • 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 1/2 ounce cans diced tomatoes
  • 2 15 1/2 ounce cans black beans, rinsed
  • 1/4 cup 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.