Turkey Chili

when it's chilly make some CHILI

IT’S TIIIIIIIIIMMMMEEEEEEEE.

The holidays are here, and with them come all the little traditions that make the season feel special. But let me tell you—traditions take some trial and error. Case in point: the saga of our Christmas lights.

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Last year, I hired someone (random) on task rabbit to wrap our big walnut tree out front. Spoiler alert: it did not go well. I had this grand vision of a beautifully wrapped tree glowing with holiday cheer. I’m not sure why this man agreed to do this job because he clearly didn’t know how to wrap a tree. What I ended up with was more of an “Insta vs. reality” situation—the lights wrapped over each other awkwardly and then stopped halfway up the trunk. It reminded me of one of those decorated cakes where you can see the idea, but the execution is a disaster.

This year, I wised up and hired a real professional. A Christmas light EXPERT. They wrapped the entire tree—trunk, branches, everything. It’s stunning. I was so excited. What I didn’t realize was that out tree is directly in front of our big bedroom window. So now every night, we fall asleep under blinding lights, so bright it feels like we’re on a movie set. I, however, refuse to turn them off. IT’S CHRISTMAS AFTER ALL. (Zoya is thrilled).

Clearly, we’re still figuring out our own traditions, and seeing what sticks. If that means falling asleep with stadium lighting, so be it. One thing that has stuck, though, is making a big pot of my Turkey Chili while we decorate. It’s warm, cozy, and smells like holiday magic. While it bubbles away, it's the perfect opportunity to turn on some Christmas music, pour yourself a glass of the wine you opened, untangle lights, bust out the ornaments (mine are all food themed of course) and get into the spirit of the season.

My Festive FOOD tree!

If you’re looking for a tradition of your own—or just a cozy bowl of something delicious, here’s my go-to recipe!

Turkey Chili

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 pound ground turkey

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons chili powder (adjust for spiciness preference)

• 1 tablespoon ground cumin

• 1 tablespoon smoked paprika

• 1 teaspoon cinnamon

• 2 tablespoons tomato paste

• 1 cup dry Sauvignon Blanc

• 1 (14.5-ounce) can diced tomatoes

• 1 (14.5-ounce) can white beans, drained and rinsed

• 1 (14.5-ounce) can kidney beans, drained and rinsed

• 1 (14.5-ounce) can black beans, drained and rinsed

• 1/4 cup creamy peanut butter

• 1 cup chicken or turkey stock

• Toppings: cheddar cheese, sour cream, cilantro, green onions

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.

2. Add the ground turkey to the pot, breaking it up with a wooden spoon. Season with kosher salt and freshly ground black pepper. Cook until browned, about 5-7 minutes.

3. Sprinkle in the chili powder, cumin, smoked paprika, and cinnamon, stirring to coat the turkey. Add the tomato paste and cook for 1-2 minutes to deepen the flavor.

4. Pour in the Sauvignon Blanc, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to let the alcohol cook off.

5. Stir in the diced tomatoes, white beans, kidney beans, black beans, peanut butter, and chicken stock. Bring the chili to a simmer, then reduce the heat to low.

6. Cover partially and let the chili simmer for 20-25 minutes, stirring occasionally. Taste and adjust seasonings as needed.

7. Ladle the chili into bowls and top with cheddar cheese, sour cream, cilantro, and green onions.

8. Enjoy!

Happy Chilly/Chili SZN!

A