Living in Central Texas means mainly mild winters with highs in the 50's and 60's, occasional sleet and sometimes if we are lucky we might get as now flurry or two each year. This year has been pretty warm so we really haven't seen much of anything other than gray days and some rain. Last week we had our first real sustained cold streak of the year and it was definitely time for some warm comfort food.
This turkey chili really fit the bill. It was delicious and full of flavor, but still healthy and diet friendly. The kids loved it, especially after I convinced them that adding a bit of sour cream would help with the spicyness. In fact, I may have to make it again even if it isn't freezing outside.
First, the turkey and onion were browned in a little oil.Then I added the wine and scraped up all the browned bits from the pan and added the crushed tomato.Next, I added in the beans and spices and let the pot simmer for around half an hour.
1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
1/2 cup dry red wine
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned pinto beans - drained, rinsed, and slightly mashed
1 teaspoons garlic pwoder
2 tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon dried italian seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1.Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2.Pour water and wine into the pot. Mix in tomatoes, and pinto beans.. Season with garlic, chili powder, paprika, Italian seasoning, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.