Turkey Chili
The Wine Experience Wine Recommendation: Zinfandel

Serves 8

1 pound dried beans: black, pinto, navy, or mixed
2 teaspoons beef bouilIon paste
1 tablespoon garlic olive oil
2 medium onions, chopped
3 bell peppers, chopped
1/2 teaspoon oregano
1/4 teaspoon cumin
3 teaspoons chili powder
1 teaspoon ground red pepper (or to taste)
I pound ground turkey
1 can (28 ounces) diced tomatoes
1 can (15 ounces) tomato sauce

1. Soak beans overnight in cold water. Rinse beans, put in a large Dutch oven filled with fresh cold water. Bring to a boiI, rinse again, and cover beans with fresh water.
2. Add bouillon paste, bring to a boiI, and reduce to simmer. Cook until beans are just tender, adding water when needed. When the beans are done, most of the water should be gone.
3. Heat olive oil in a large skillet. Add onions and bell peppers, saute until soft.
4. Add oregano, cumin, chiIi powder, and red pepper. Cook I minute.
5. Add ground turkey, stir constantly until done. Add turkey mixture to cooked beans. Then add tomatoes and tomato sauce. Simmer 1 hour.