The Usual Suspects
1 Medium Yellow Onion, chopped
2 Bell Peppers (Red, Yellow, Green or Orange), seeded and chopped
2 Jalepenos, one seeded and one w/seeds, chopped
3 Garlic Cloves, chopped
1 16oz Can of Tomato Sauce
1 160z Can of Diced Tomatoes
1 Cup Red Wine (Malbec, Cabernet or Merlot)
1 Tbsp Chili Powder
2 Tsp Cayenne Powder
2 Tsp Chipotle Chile Powder
1 Tbsp Dried Thyme
1 Tsp Dried Sage
4 Tbsp EVOO
Salt & Pepper
2 Lbs Lean, Ground Turkey
Directions:
In a heavy bottomed pot or dutch oven, over med-high heat, add 2 Tbsp EVOO. Once EVOO begins to bubble add ground turkey, sage and thyme. Break turkey into pieces with a silicon spatula and evenly brown. Once all turkey is browned, remove with a slotted spoon and set aside.
Drain out residual fat, left in the bottom of the pot, then return pot to med-high heat and add additional 2 Tbsp EVOO. Add onions, garlic, bell peppers and jalapeños and cook for 8-10 minutes, or until veggies have softened and started to slightly brown.
Sprinkle spices onto veggies and stir to coat for about a minutes. Add wine and deglaze bottom of pan. Simmer until wine reduces by half, then add tomato sauce and diced tomatoes.
Bring to a boil, season with salt and pepper, then reduce to a simmer. Add reserved turkey, stir to combined all ingredients, cover, and cook over low heat for 50-60 minutes.
Serve in a deep bowl with (Erica's way) or without (Matt's way) a dollop of sour cream on top. Bon apetit!
