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    Red Turkey Chili with Red Wine, Red Peppers & Red Kidney Beans


    Go Red! Everyone has their favorite chili. This Nations Best® Seasoned Turkey chili, with quality red wine and indulgent toppings, is so good, you may want to have it for a snack or side dish, too! Also, try it with Nations Best® Pastrami, Brisket or Tongue.


    • 3 Tbsp olive oil
    • 1 each, green and red bell peppers, cored, seeded and chopped
    • 1 c chopped onion
    • 2 cloves garlic, minced
    • 1/4 chili powder
    • 1/2sp crushed red pepper flakes
    • 1 can (28 oz) Italian plum tomatoes, crushed
    • 1/2 each red wine and chicken broth
    • 4 c diced Nations Best® Seasoned Turkey Breast
    • 2 cans (15 1/2z each) dark red kidney beans, drained
    • Salt, to taste
    • 1/4 chopped cilantro leaves
    • Garnishes
    • Sour cream
    • Grated Cheddar cheese
    • Thinly-sliced scallions


    1. Heat the oil in a large heavy pot over medium-low heat. Add the onion and the peppers and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook 2 minutes longer.
    2. Add the chili powder and pepper flakes and cook over low heat for 2 minutes, stirring to blend.
    3. Add the tomatoes, wine, and broth. Simmer, uncovered, for 15 minutes.
    4. Add the turkey and kidney beans and cook to blend the flavors, 15 minutes. Stir in the salt and cilantro. Serve immediately with sour cream, cheese and scallions.