Warming Red Wine Chili

"This red wine chili is a family favorite, guaranteed to warm you up on a chilly winter night. It's chock-full of things that taste great and are good for you--a complete meal in one bowl. Serve over fluffy white rice, grate some cheddar cheese on top, and snuggle up to enjoy."

Prep Time


Cook Time


Paired With

Main Protein



olive oil 1 Tbsp, 2 lbs, 2 cups, 2-4 cloves, 1, 1 cup, 1, 1 Tbsp, 2, 3 Tbsp, 2 tsps, 3 cups, 1 cup, 1 cup, 1 15-oz can, 1 15-oz can, from 1/2 lime, to taste, for serving, to taste, for serving
ground turkey (preferably dark & light)
onions, chopped
garlic, chopped or pressed
red pepper, deveined & chopped
celery, chopped
jalapeno, deveined & chopped
dry oregano
bay leaves
chili powder
ground cumin
canned, diced tomatoes
chicken broth (or from bouillion)
Black Box cabernet sauvignon
canned kidney beans, drained & rinsed
canned hominy, drained & rinsed
fresh lime juice
white rice
grated cheddar cheese


  • Step 1  — Prep all.
  • Step 2 — Heat oil over high in a large heavy pot and add turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps.
  • Step 3 — Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
  • Step 3 — Add the tomatoes, chicken broth, wine, and salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  • Step 4 — Add the drained beans and hominy and cook, stirring occasionally, for 10 minutes longer.
  • Step 5 — Squeeze lime juice in, stir, and serve over rice with grated cheddar.