top of page

Chicken or Turkey Chili






1.5 hrs

Chicken or Turkey Chili



Group 4@2x.png

4 tablespoons olive oil

10 garlic cloves, minced

4 medium onions, minced

5 celery stalks with tops, finely chopped

3 red, yellow or green bell peppers, cored, seeded and diced

4 tablespoons tomato paste

2½ pounds ground chicken, turkey or combination of both

½ cup Dijon mustard

¼ cup chopped fresh basil, or 1 tablespoon dried

3 tablespoons ground cumin

1 tablespoon dried oregano

5 tablespoons chili powder

2-3 bay leaves

2 cups dry red wine

½-¼ teaspoon cayenne pepper, to taste

1 tablespoon molasses

1 can (16 oz.) pinto beans, drained and rinsed

1 can (16 oz.) navy beans, drained and rinsed

1 can (16 oz.) kidney beans, drained and rinsed

6 cups (2, 28 oz. cans) crushed tomatoes

1 cup chopped fresh tomato

2 cups beer, approximately, preferably dark

Salt and freshly ground black pepper

½ -¾ cup chopped Italian parsley leaves and/or coriander leaves (cilantro)

Optional Garnish:


Tortilla Chips

Jalapeño Peppers


Non-dairy sour cream



Group 4@2x.png

1. In a large, heavy bottomed pot, heat the oil over medium heat. Add the garlic and sauté until golden (about 4 minutes). Add the onions, celery, and peppers and cook until the vegetables are soft (about 5 minutes).

2. Add the tomato paste, stir to combine, and cook 2 minutes. Add the chicken or chicken-turkey mixture and sauté, stirring to keep the meat from clumping, until cooked through, about 7 minutes. Stir in the mustard, basil, cumin oregano, chili powder, bay leaves, wine, and cayenne. Add the molasses, beans, and tomatoes. Stir in 1 cup of the beer, reduce the heat, and simmer 1 hour, stirring occasionally.

3. Season the chili to taste with the salt and pepper. Add the remaining beer if necessary to thin. Add the parsley, stir thoroughly, and cook 5 minutes. Remove the bay leaves and serve with the suggested garnishes (see note).

bottom of page