Author Notes
This recipe has been in the works for years - additions and subtractions along the way, tweaks here and there. But in the current version, it has a little heat, a little sweet, and a little wine. The goat cheese topper may seem odd but was a desperate measure when I realized I had no sour cream a few years ago and I haven't gone back. —cjzern
Ingredients
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2 tablespoons
olive oil
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2
onions, chopped
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2
garlic cloves, smashed and minced
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1
jalapeno chili, minced
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2
28 oz. cans chopped plum tomatoes or two boxes Pomi chopped tomatoes
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1/2 cup
tomato paste
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1 tablespoon
ground cumin
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3/4 teaspoon
salt
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1/2 teaspoon
cayenne pepper
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1/4 teaspoon
ground cloves
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1/4 teaspoon
ground cinnamon
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2
15 oz. cans black beans, drained
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2
15 oz. cans kidney beans, drained
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1/2 cup
raisins
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goat cheese
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cilantro
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1 pound
ground turkey
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1/2 cup
red wine (optional)
Directions
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Heat the olive oil over medium heat. Add the onions and saute until translucent (about five minutes).
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Add the garlic and jalapeno and saute one to two minutes being careful not to let the garlic burn.
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Add the turkey, breaking up and cooking until no longer pink.
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Add the tomatoes, tomato paste, wine (if using), cumin, salt, cayenne, cloves, cinnamon. Reduce heat to low and simmer for about 20 minutes, stirring frequently.
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Add the beans and continue to cook for another 15 minutes, stirring occasionally.
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Add the raisins and cook for the last five minutes.
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Serve, topping with goat cheese and cilantro (or sour cream, shredded cheddar, and whatever else screams "chili" to you).
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