 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound | ground turkey | 1/4 | can (16 fl oz) | tomatoes canned, diced | 1/4 | cup | Pink Kidney beans, canned | 1/4 | cup | black beans | 2 | tablespoons | tomato sauce - 8 oz can | 1/4 | slice, large (1/4" thick) | Onion, chopped | 1/8 | teaspoon | garlic minced | 1/4 | fluid ounce | red wine | 1/3 | teaspoon | chili powder | 1/8 | teaspoon | basil, dried | 1/8 | teaspoon | oregano, dried | 1/8 | teaspoon | parsley flakes | 1/3 | teaspoon, crumbled | bay leaf - NOT CRUMBLED | 2/3 | dash | black pepper, ground | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | cayenne pepper | 1/4 | cup | Refried beans, canned |
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Steps
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Sequence
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Step
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| | 1 | In 4 quart Dutch oven, cook the turkey until no longer pink. Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, onion, wine, chili powder and seasonings.
Bring to boiling, reduce heat. Simmer, covered, about 2 hours. Stir occasionally. Remove bay leaf. Garnish with pepper rings if desired.
For thicker chili add large can of refried beans. |
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