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Wine Country Recipe: Vindemia Turkey Chili

Tuesday, October 11th, 2011

Few things are as warm and comforting as a bowl of chili, and this recipe from Vindemia Estate Winery uses lean turkey instead of beef for a healthier alternative that doesn’t skimp on flavor. Another benefit of this hearty dish is that it’s generally better eaten the next day…or the next day after that! This turkey chili is the ideal, one-pot meal to make ahead for busy weeknights. All you have to do is reheat, and you’ve got a healthy, satisfying and delicious homemade meal in minutes. Enjoy!

Vindemia Turkey Chili

Ingredients:

Extra virgin olive oil

2 cups chopped red onion

4 garlic cloves, chopped fine

2.5 lbs lean ground turkey

2 tsp. black pepper

2 tsp. white pepper

4 tsp. chili powder

1 tsp. ground cumin

1.5 tsp. cayenne pepper

Sea salt

1 roasted Poblano chili (peeled & diced)

2, 15-ounce cans whole tomatoes (cubed)

3 tbsp. Ibarra Mexican Chocolate with cinnamon

1, 15-ounce can kidney beans

2 , 15-ounce cans black beans

Thinly sliced smoked Gouda

Vindemia Grenache Rosé

Directions:

Heat olive oil in a large pot over medium heat.  Add onions and sauté until light brown and tender; approximately 8-10 minutes.  Add garlic (be careful not to burn) and turkey and brown on medium to medium-low heat.  Add black pepper, white pepper, chili powder, ground cumin, cayenne pepper and sea salt.  Peel, slice and roast Poblano chili and add to pot.  Add cubed tomatoes, Ibarra Mexican Chocolate, a bit more olive oil and ½ glass of Vindemia Grenache Rosé.  Bring the chili to a slow boil for 4 minutes; then reduce heat.  Add kidney beans and black beans.

Simmer uncovered for 1 hour.  At 45 minutes, add thin sliced smoked Gouda.  After cooking, garnish with 3 olives, or olive leaves with red table grapes sliced in half.

Serve with Vindemia Grenache Rosé or Vindemia More Cowbell.

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