The gamey taste of wild turkey can be used to add dimension to this strong Midwestern chili. It’s a great use for pieces of the bird that have rich fatty flavor and balances the heat brought about by the roasted peppers. Regular ground turkey, ground chicken or ground beef can be substituted for a more traditional taste.

  • 3/4 C black beans, dried
  • 3/4 C kidney beans, dried
  • 3/4 C pinto beans, dried
  • 6 C water
  • 1 green bell pepper (1 large)
  • 1 poblano pepper (1 large)
  • 2 jalapeño peppers
  • 1 # ground wild turkey
  • 6 cloves garlic
  • 2 onions (2 med)
  • 1 C red wine
  • 1 6 oz can tomato paste
  • 1 14 1/2 oz can diced tomatoes
  • 1 10 oz can diced tomatoes w/ green chilies
  • 1 t ancho pepper
  • 2 t oregano
  • 1 T chili powder
  • 1/2 t allspice
  • 1 1/2 t salt
  • 6 C wild turkey stock

Step One

Coat peppers in olive oil and place on a cookie sheet. Broil in oven, turning every 10 minutes until fully roasted, about 30 minutes. Remove from oven and set aside to cool.

Step Two

Rinse dried beans and remove any pieces or bad ones. Add to a Dutch oven and boil. Turn off the burner and cover. Let sit for one hour. Drain and set aside.

Step Four

When peppers are cooled enough to handle, rinse with water and peel skin away. Remove the seeds and dice each. Set aside.

Step Three

In the Dutch oven, brown ground wild turkey. Add onion, garlic and cook until soft and translucent. Remove from heat.

Step Five

Add wine and bring to boil, helping to remove alcohol.

Step Six

Add cooked beans, stock, tomato products, peppers and spices to the mixture. Simmer covered for about and hour and a half to allow flavors to blend. Adjust seasoning to taste.

Top with green onions, Colby-jack cheese and sour cream. Serve with jalapeño cheddar cornbread.

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