¼teaspooncrushed red pepper flakes or cayenne pepper (optional)
½cupdry white wine
1 15-ouncecan black beans or edamame, drained and rinsed
1 15-ouncecan dark red kidney beans or lima beans, drained and rinsed
1 15-ouncecan pinto beans or garbanzo beans , drained and rinsed
1cupfresh corn or frozen kernels, thawed
2 28-ouncecans diced tomatoes in juice, do not drain
1 6-ouncecan tomato paste
Salt and pepper, to taste
Toppings:sour cream, cheddar or pepper jack cheese, scallions, red onion, avocado, jalapeños, cilantro, lime wedges, nachos
Heat olive oil in Dutch oven or large stock pot over medium-high heat.
Add onion and peppers, season with salt and pepper, and sauté over medium heat stirring occasionally until soft and translucent, 5 minutes.
Mix in garlic, chili powder, cumin, paprika, and crushed red pepper flakes. Cook 1-2 minutes until fragrant, stirring frequently.
Add ground turkey and break up large pieces with a wooden spoon. Brown for about 7 minutes, stirring often.
Pour in wine to deglaze the bottom of the pot and scrape up brownings with a wooden spoon.
Stir in beans, corn, undrained tomatoes, tomato paste and broth. Simmer 10 minutes, stirring occasionally.
Season to taste with salt and pepper. Serve hot and top with suggestions above, as desired. Enjoy! (See notes for Storage & Reheating)
Brown the ground turkey first then add the remaining ingredients to your slow cooker and cook on low for 3-4 hours. Alternatively, place a 2-pound boneless turkey breast in the crockpot, add the rest of the ingredients and cook on low 4-6 hours. When done, shred the turkey with a couple forks and stir back into the chili.
Instant Pot Instructions
Turn on the Instant Pot and select Sauté. Heat olive oil and brown ground turkey until crumbly or cook chopped turkey cutlets until browned on all sides. Add onion, peppers and garlic and cook 2-3 minutes. Deglaze bottom of pot with wine. Add remaining ingredients, stir to combine, then close and lock the lid. Cook on Beans/Chili setting for 15 minutes. Let pressure release naturally when done. Stir and serve!
Storage & Reheating
Store any leftovers in an airtight container in the fridge up to 5 days. Freeze extra chili in resealable freezer bags up to 4 months. To reheat, thaw chili completely if frozen and reheat in a saucepan over medium heat until hot, or microwave in an appropriate dish.