Carignan and comfort food just naturally belong together, we couldn’t think of a better pairing than a hearty and healthy bowl of turkey chili.

Turkey Chili

Pair with Evangelho Carignan

Yield: 6 portions


1 oz Olive oil
5 lbs Ground turkey
2 ea Sweet onions, large, diced
½ cup Garlic, slivered
¼ cup Chile powder
2 Tbsp. Ground cumin
1 Tbsp. Garlic powder
1 Tbsp. Onion salt
6 ½ cups Pomi chopped tomatoes, approximately 2 each 26.4 oz box
4 cups Chicken stock
2 cans Kidney beans, drained, rinsed
¼ cup Onions, minced
¼ cup Cilantro chopped
1 ea Lime
½ cup Cheddar cheese, grated
to taste Salt and pepper



  1. Heat a sauce pot over medium high heat. Add oil and ground turkey. Brown turkey over medium high heat. Season with salt and pepper. Remove from sauce pan once cooked. Reserve.
  2. Add onions and cook until lightly caramelized. Add garlic until aromatic. Add spices and cook for 1 minute until aromatic. Add browned meat and tomatoes. Cook until juice from tomatoes has reduced to a paste. Add chicken stock and bring back to a simmer. Cook until flavors meld, approximately 20 minutes. Add kidney beans and simmer 10 more minutes.
  3. Adjust seasoning with salt and pepper.
  4. In a small bowl, combine onions, cilantro and lime juice. Season with salt.
  5. To serve: Ladle chili into a bowl. Garnish with cheddar cheese and a spoonful of cilantro onion mixture.

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