Ingredients
Scale
- 1 pound ground turkey
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large red onion, chopped
- 6 cloves garlic, peeled and sliced
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 1 large jalapeño pepper, seeds and ribs removed, diced
- 3 – 14 ounce cans diced tomatoes (or one 28 ounce and 1 – 14 ounce – I like to use tomatoes with roasted garlic)
- 1/2 cup red wine
- 5 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp pepper flakes
- 1 Tbsp molasses
- 2 cans chili beans
Instructions
- Season the turkey with garlic powder, garlic salt, kosher salt, and black pepper, and brown until thoroughly cooked.
- Add the onion, carrots, celery, jalapeño, and garlic to the pot and cook with the turkey for a few minutes.
- Stir in the chili powder, cumin, pepper flakes, molasses, wine, and diced tomatoes. If using a pressure cooker, seal and cook on high for 7 minutes.
- (If cooking on the stove, cover and simmer one hour.)
- Release the pressure, and add the chili beans. Then cook on high for 2 additional minutes. Allow pressure to release slowly – about 10 minutes.
- (Stovetop, add the beans and cook another 15 minutes.)
- Serve topped with grated cheese, sour cream, onions, or whatever you like.
