Ingredients

1 1/2 cups dried beans (pinto, navy, or kidney all work well), soaked overnight (or substitute 3 cans of beans, drained and rinsed)

2 lb turkey thighs, skinned, boned, and chopped into 1/2 oz pieces (or substitute ground dark turkey meat)

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 jalapenos, chopped (or to taste)

2 Tbsp unsweetened cocoa (not alkalized)

1 Tbsp onion powder

1 Tbsp garlic powder

2 Tbsp dried chili powder (like ancho or chipotle)

1/2 tsp cumin

1/2 tsp smoked paprike

1/2 tsp cinnamon

1 tsp ground coriander

1/2 tsp (or to taste) cayenne

1 cup red wine

1 lb plum tomatoes, peeled and chopped (or substitute 1 28-oz can peeled italian tomatoes, drained and chopped)

1 cup turkey stock (or substitute chicken stock)

Olive oil

Salt

Pepper

Preparation

  1. Preheat oven to 250F.
  2. Drain the beans, cover with water, and add 1 Tbsp salt.
  3. Bring beans to a simmer, then cover, move to oven, and cook until tender. Check after the first hour, and then every 30 minutes thereafter. When beans are done, drain and reserve.
  4. Coat the bottom of a large heavy saute pan with olive oil, and brown the turkey.
  5. Remove turkey from the pan and add chopped onion. Saute over medium heat until softened (5 mins)
  6. Add chopped red, yellow, and jalapeno peppers and saute for 10 mins
  7. Add garlic and saute for 2 minutes
  8. Return turkey to pan. Add all spices and stir to incorporate. Saute until spices have bloomed, 5 minutes.
  9. Add red wine and bring to a simmer. Simmer until wine is reduced by 3/4.
  10. Add tomatoes and turkey stock. Bring to simmer and cook over low heat, covered, until tomatoes break down into chili, approximately 30 minutes.
  11. Add reserved beans and simmer, covered, for another 30 minutes. If you like a thicker chili, you can simmer it uncovered for part or all of the time.
  12. Taste and adjust seasonings.