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
garlic cloves, smashed and minced
jalapeno chili, minced
28 oz. cans chopped plum tomatoes or two boxes Pomi chopped tomatoes
15 oz. cans black beans, drained
15 oz. cans kidney beans, drained
red wine (optional)
In This Recipe
Heat the olive oil over medium heat. Add the onions and saute until translucent (about five minutes).
Add the garlic and jalapeno and saute one to two minutes being careful not to let the garlic burn.
Add the turkey, breaking up and cooking until no longer pink.
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.
Add the beans and continue to cook for another 15 minutes, stirring occasionally.
Add the raisins and cook for the last five minutes.
Serve, topping with goat cheese and cilantro (or sour cream, shredded cheddar, and whatever else screams "chili" to you).