Baby its cold outside

today really felt like autumn so i felt like a hearty yummy meal. i decided on turkey chili, it takes awhile to cook, but it is well worth it, originally i wanted to put the chili in a sourdough bread bowl, but the bakery was out of sourdough.

Turkey Chili
1 pound lean ground turkey
1 small onion, chopped
1 clove garlic, minced
3 (15 oz) cans dark red kidney beans (drained)
3 (14.5 oz) cans stewed tomatoes (undrained)
1/2-1 cup water (depending on consistency you want)
2 celery stalks, chopped
1 medium bell pepper, seeded and chopped
1/4 cup vinegar
2 tablespoons chili powder (you can add more depending on how spicy you want it)
1 teaspoon ground cumin
1 teaspoon parsley
1 teaspoon basil
1/2 cup red wine
Cheese (for topping)
Sour cream (for topping)

Brown the turkey, onions and garlic. Remove from heat and drain. Transfer to large stockpot. Add remaining ingredients except for the red wine, bring to a boil. Reduce heat and simmer for a min. of 2 hours. Add the wine and cook for another hour. Top as desire.

i served mine with french bread, which was pretty good. i feel like it would have been better if i had used a cabernet for the wine, but i only had pinot so i used that. its not spicy so if you are looking for a texas style hot hot hot chili, then this is not for you. i just wanted something mild and not to filling, it did the trick.