Chili is one of those dishes that I could eat often.
It’s packed with flavor and spice. It’s packed with protein.
It fills you up and makes you feel warm and fuzzy inside.
Chili is also the perfect dish to make for the Super Bowl. You can make it ahead of time and grab a bowl when you are hungry.
Did you know you can also pair wine with Chili? #ButOfCourse
2 Tbls olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 lb ground turkey meat
2 tsp cumin
2 tsp chili powder
1 tsp oregano
3 Tbls salsa
1 can pinto beans
1 can red kidney beans
1 can black beans
1 14.5 oz can tomato sauce
1 14.5 oz can diced tomatoes
1 cup corn (I use Trader Joe’s frozen corn when fresh is not in season)
1/2 cup water
dash of red pepper flakes
1. Heat olive oil over medium heat in large pot or dutch oven. Add chopped onions and sauté for 3 – 4 minutes. Add ground turkey meat to brown. Once meat is browned, add garlic. Cook for 3 minutes.
2. Add cumin, chili powder, oregano, salt and pepper to pot. Stir to combine.
3. Add tomato sauce, diced tomatoes, salsa, pinto beans, kidney beans, black beans and corn.
4. Bring to a boil then reduce to a simmer. Add water and simmer for 10 to 15 minutes.
5. Check chili for flavor and spice. Add red pepper flakes for extra spice.
6. Serve chili with toppings.
Suggested Wine Pairings: Cabernet Sauvignon, Zinfandel, Riesling. Try Conn Creek Cabernet for $19.99 or Cline Cellars Zinfandel for $10. If you make your chili extra spicy, try Penfolds Thomas Hyland Riesling for $13.