Turkey Chili & 90+ Cellars Muscadet

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Full disclosure: we love chili. Like love love love it. So when the weather provides even a hint of coolness, we take out our favorite recipe and make a pot. The beauty of it is that even if the steamy summer temps return the next day, it freezes like a champ and stores well for a couple of months. (And by then… the weather will actually be chilly! Sounds like the perfect plan to me.)

I was introduced to 90+ Cellars this summer and they have some of the most delicious wines around. One of my favorite things about turkey chili is that it lends itself to both red and white wine, but since it’s summer, we opted to go with white. We chose a Muscadet, super versatile, dry, and slightly sweet — the perfect pairing for this warm, smoky chili.

We’ve adapted a recipe from America’s Test Kitchen Slow Cooker Revolution, and it’s quite simply the simplest — and most flavorful — one we’ve had. So get out your slow cooker, Le Creuset, or whatever warms your chili and get cookin’. (You won’t be sorry once those leaves start to turn!)


2 lb. ground turkey
1/4 c. milk
1/2 c. bread crumbs
1/2 t. each salt & pepper
3 T. canola oil
3 onions, minced (I use 1.5-2 vidalia’s — we like them sweet!)
6 garlic cloves, minced
1/4 c. tomato paste
1/4 c. chili powder
1 T. ground cumin
1 t. dried oregano
1/2 t. red pepper flakes
1 15-oz. can tomato sauce
1 28-oz. can diced tomatoes
1 1/2 c. low-sodium chicken broth
3 T. soy sauce
1 T. brown sugar
1/2 t. chipotle chili powder
1 15-oz. can dark red kidney beans, drained and rinsed (optional)


1. Mash turkey, milk, and salt and pepper together with hands until combined. Add bread crumbs and mix again until thoroughly combined.

2. Heat oil in skillet (I use the pot of my slow cooker — it’s nonstick and designed for use on the stove — it makes clea-up a snap!) over medium-high heat and add onions, garlic, tomato paste, chili powder, cumin, oregano, and red pepper flakes. Cook until the onions and garlic have softened, stirring occasionally, about 10 minutes.

3. Add turkey mixture in thirds, cooking each batch until no longer pink and breaking up any large lumps. Transfer to slow cooker if you’re not already using its pot.

4. Stir in the tomato sauce, diced tomatoes (with juice!), chicken broth, soy sauce, brown sugar, and chipotle chili powder.

5. Optional: add the kidney beans now or wait until about halfway through cooking.

6. Cook on low for 4 hours.

Bon appetit!

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wine c/o 90+ Cellars