Spicy Turkey Chili

PrepTime: 10 minutes
Cook Time: 32 minutes
Servings: 4

The past couple of days have been overcast, rainy and chilly. I absolutely love it! This weather is perfect in my opinion. I've made it a point to enjoy every minute of it because we don't see this kind of weather very often in Texas.  

The cooler temperatures have given me an overwhelming craving for something tasty, satisfying and quick. I rather spend more time curled up on the couch, drinking a cup of hot cocoa in the front of the tv than standing over the stove for hours preparing a meal. Turkey Chili is the perfect compromise. It's a quick, healthy dish with just the right amount of spiciness and a very satisfying taste.

Here's what you'll need for the Spicy Turkey Chili:

• 1 lb. ground turkey
• 1 medium white onion
• 1/2 shallot, chopped
• 3 cloves of garlic
• 1 serrano pepper
• 1/3 cup cilantro
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 3/4 tsp. salt
• 2 - 10 oz. cans diced tomatoes with green chilies
• 1 - 15 oz. can ranch style beans
• 1/2 cup red wine (Merlot, if available)
• 1 tbsp. olive oil
• Spring onions (optional topping for the cooked chili)
• Mexican Blend or Pepper Jack cheese (optional topping for the cooked chili)
• Sour cream  (optional topping for the cooked chili)

In a 4-quart sauce pan, heat the olive oil over medium heat and saute the onions until they become brown (approximately 6 minutes).

Add the ground turkey, shallots and garlic to the pan and stir to combine the ingredients. Continue to cook until the meat is no longer pink.

Once the meat is completely cooked, drain the excess fat from the pan. Add the garlic powder, chili powder, cumin and salt and wine to the pan and stir. Continue cooking for 6 minutes or until there is almost no wine remaining in the pan.

Add the undrained tomatos and undrained beans to the pan. Stir well, cover and continue cooking under medium heat for 20 minutes. Be sure to frequently check on and stir the chili to make sure it is not sticking to the bottom of the pan.

 Top your chili with cheese, spring onions and sour cream. Serve with crackers or chips, if desired.