"This chili has deep layers of flavor that are elevated with sweet peaches and dark chocolate. Notes of anis from the fennel, earthy cinnamon, and spicy jalapeno further add to the complexity. The sausage and turkey mingle with 3 types of beans and are the perfect carriers for all of this rich, sweet, & spicy flavor."

Prep Time

10-15 minutes

Cook Time

75-90 minutes

Paired With

Main Protein



Olive oil 3 Tbsp, 1 ½ cups, 2 cups, 2 Tbsp, 3 Tbsp, 1 cup, 1 cup, 1 pound, 1 pound, 1 Tbsp, 1 Tbsp, 1 Tbsp, 2 tsp, 1 tsp, 1 tsp, 1, 4.5 oz can, 1, 15 oz can, 1 cup, 1, 14.5 oz can, 1, 28 oz can, 1, 15.5 oz can, 1, 15.5 oz can, 1, 15.5 oz can, ¾ cup, 4 peaches, 3 peaches, 1 cup, 1 cup, ¼ cup, ¼ cup
Chopped onion
Chopped fennel bulb
Chopped garlic cloves
Chopped jalapeño pepper
Chopped green bell pepper
Chopped red bell pepper
Bulk sweet Italian pork sausage
Ground turkey
Cajun spice blend
Chili powder
Can chopped green chilies
Canned peaches in juice
Black Box Pinot Grigio
Canned chopped tomatoes
Canned whole San Marzano tomatoes
Canned black beans, drained and rinsed
Canned cannellini beans, drained and rinsed
Canned kidney beans, drained and rinsed
Semi-sweet chocolate chips
Fresh peaches, pitted and chopped into 1" dice
Fresh peaches, sliced (for garnish)
Sour cream
Freshly shredded cheddar cheese
Fennel fronds
Fresh cilantro leaves


Heat the olive oil in a 6-7 quart Dutch oven over medium high heat.  Add the onions and fennel to the pot and cook, stirring occasionally, for 4-5 minutes until fragrant and the fennel begins to soften.  Add the garlic, jalapeno, green and red bell peppers to the pot.  Continue cooking, stirring occasionally, for 4-5 minutes more.

Add the sausage to the pot and cook, breaking the sausage up with a wooden spoon into small pieces, until the sausage is almost cooked through.  Add the ground turkey, salt, Cajun spice blend, cumin, chili powder, cinnamon, and paprika to the pot.  Continue cooking breaking up the turkey and stirring until the turkey turns white and is mostly cooked through.  Add the chopped chilies and the can of peaches to the pot.  Cook for 4-5 minutes more, stirring occasionally and breaking the peaches up with the spoon. 

Add the Black Box Pinot Grigio to the pot and bring to a low boil.  Reduce the heat to medium and cook, scraping any brown bits from the bottom and sides of the pot.  Add both cans of tomatoes to the pot.  Break up the whole San Marzano tomatoes with the wooden spoon into small pieces. 

Add all of the beans to the pot and reduce the heat to low.  Cook for 30 minutes to 1 hour, stirring occasionally, allowing the flavors to meld.  Add the chocolate chips and fresh peaches to the pot and cook for 10 minutes more, stirring to allow the chocolate to melt into the chili.

Serve the hot chili in bowls and garnish with a few slices of the fresh peaches, a dollop of sour cream, some shredded cheese, fennel fronds, and cilantro leaves.  Pour a cold glass of Black Box Pinot Grigio and DEVOUR!!