Cooking: Wild Turkey Chili

When the first chill of fall arrives, it’s time for building a fire, putting on layers, and at the end of the day, a warm bowl of chili. This recipe works with any ground meat, but we especially like it with wild turkey that’s available in the fall.

Makes 4 quarts

Ingredients
2 tablespoons vegetable oil

1 large white onion, diced

4 cloves garlic, minced

2 pounds ground wild turkey

½ green bell pepper, diced

½ red bell pepper, diced

3 (16-oz.) cans kidney beans

2 (32-oz.) cans diced tomatoes

1 (8-oz.) can tomato paste

5 tablespoons chili powder

1 teaspoon cayenne

2 teaspoons cumin

1 teaspoon oregano

2 teaspoons sea salt

2 cups water

Directions

1. Put the vegetable oil in a heavy, deep stockpot with the onions and garlic over medium heat. Cook until the onions become translucent, about 5 to 10 minutes. Stir in the ground turkey and let it cook through for another 10 minutes.
2. Add in the bell peppers, beans, tomatoes, tomato paste, spices, and water. Reduce the heat to low and cook for a couple of hours, adjusting the seasonings if necessary along the way.