(Can Serves 6-8)
Prep time: 15 minutes Cook Time: 20-25 minutes
Pairs well with champagne, sparkling wine, Sauvignon Blanc or your favorite Craft Beer
Sparkling wine -try Gloria Ferrer – California or Champagne try Perrier Jouet - France
White wine: Try Hall Sauvignon Blanc, Napa Valley, California
2 packages ground turkey (ground beef or chicken can be substituted)
1 Tbsp. garlic powder (divided in half)
½ Tbsp. black pepper
½ Tsp. crushed red pepper
½ Tbsp. chili powder (I use a chili powder that already has Cumin mixed in)
Use ¼ Tsp. Cumin if your chili powder does not already have it mixed in.
7 Oz Extra Virgin Olive Oil (EVOO)
2 bells peppers diced (color of your choice)
Cilantro (1 sprig/1 Tbsp.) destemmed (Cilantro is optional)
4 cloves garlic, chopped
1 small-medium onion, diced
1 small package mushrooms, cleaned, destemmed & diced (8-10 small mushrooms)
1 can kidney beans, undrained
1 can cannellini beans, undrained
1 can black beans, undrained
½ cups-dry measure shredded cheese (I use a blend of Mexican cheeses that can be bought in a bag in your dairy aisle, Cheddar or Jack can be used too)
1 cup low sodium chicken broth*
*low sodium chicken broth should only have 140mg sodium per serving.
Equipment: Large sauce pot
Coat sauce pot with 4 ounces of olive oil.
Place pot over a low to medium flame. Add chopped garlic, diced onions and peppers to the pot, cover and let simmer approximately 3-4 minutes until the peppers soften.
Then uncover and add in ground turkey, ½ of the garlic powder, all the black pepper, mix well and cover. Cook meat until browed through (approx 10 minutes), stirring frequently breaking up the meat mixture.
Once the meat is cooked through drain in a colander.
Re-coat the sauce pot with the remaining olive oil.
Over a low to medium flame add your meat mixture back into the pot.
Season with the remaining garlic powder, chili powder (cumin, if using) and crushed red pepper.
Add all three cans of beans to the mixture (undrained) and stir well.
Once the mixture begins to bubble up, add in the diced mushrooms, cliantro and ½ cup shredded cheese, mix well and cover.
Let simmer over a low flame approximately 5-10 minutes until all the ingredients are well blended. Remove from flame and uncover.
Once plated sprinkle the remaining shredded cheese over the entire chili.
Serve chili hot with traditional fixings such as sour cream, guacamole, salsa, and chips or over your favorite salad. Enjoy with a glass of bubbly or white wine!