The Trick to Awesome Chili: 3 Bean Turkey Chili Recipe

Halloween just flew by! It was fun, but way too hectic. Waiting on Daddy D to come home from work before going Trick or Treating, trying to catch a few cute pictures of the kids before the sunlight disappears, not to forget all the regular stuff of the day, was a lot! The one smart thing I did was make this awesome 3 Bean Turkey Chili before hand – but this time I did something different to my regular recipe that I think brought the awesome level up like 22 notches. The warm, chunky chili was exactly what we needed after walking around outside on a cold Vegas night.

I make this 3 bean turkey chili recipe all the time – it’s my staple chili recipe, it’s easy and my kids love it. This time, however, I decided to ramp up the flavor my de-glazing the pot with a cup of red cooking wine. Sounds simple, but the result was anything but ordinary. As a Mizkan Ambassador, Holland House is sponsoring this awesome trick.

After letting the onions, green bell pepper and garlic saute on low for awhile (kind of like a sofrito), I added the ground turkey to sear. Once the liquid had somewhat evaporated, I added the tomato paste and cooked it through, incorporating all the flavors well. Let the bottom of the pan get nice and charred – don’t be afraid of all that yumminess. Once tomato paste was cooked through, I added 1 full cup of Holland House Red Cooking Wine and thoroughly de-glazed the bottom of the pan. So easy, yet it totally upped the yumtastic level of this old chili recipe.

3 Bean Turkey Chili Recipe – Ingredients

EVOO

1 onion, chopped

1 green bell pepper, chopped

6 garlic cloves, chopped

1 lb ground turkey

3 oz tomato paste

1 cup Holland House Red Cooking Wine

1 small can tomato sauce

12 oz whole plum tomato

1 15 oz can (no salt added) black beans

1 15 oz can (no salt added) kidney beans

1 15 oz can (no salt added) white beans

Water or chicken broth as needed (I use both)

Spices: cumin, chili powder, oregano, cayenne pepper, garlic powder, salt/pepper

3 Bean Turkey Chili Recipe – Instruction

Saute and de-glaze the pot as instructed above, seasoning with your spices as you cook. As an aside, I apologize for not being exact. I’m Cuban, and love the smoky flavor or cumin – so I use a lot of it. We aren’t heat lovers, so I use the smallest pinch of cayenne (and don’t use jalapenos). Season your chili at every step, but use spices that you love.

Once de-glazed, add the tomato sauce, crush the plum tomatoes in your hands as you put in the pot, rinse and add the beans and continue to add spices. Reduce heat to low and simmer, adding water and/or chicken broth to keep the chili at your desired consistency.

Serve with green onions, grated cheese, sour cream and a side of corn bread!

This chili recipe was the perfect end to a cold and hectic Halloween night. It’s also an uncomplicated cold weather meal that I’ll be feeding to my family often this winter – along with this Potato Leek Soup recipe, too. Do you have any soup recipes that you love?

To find out where you can buy Mizkan’s Vinegar, check out their or site or visit the Holland House page on Facebook.