Turkey and White Bean Chili

A featured Wine Club recipe for Lynmar Estate.
Turkey and White Bean Chili


6 slices thick-cut applewood-smoked bacon, cut into ½ inch pieces
4 cloves garlic, finely minced
1 large red bell pepper, seeded and chopped in ¼ inch dice
1 large yellow bell pepper, seeded and chopped in ¼ inch dice
3 tablespoons chili powder
1 tablespoon Ancho chili powder
1 tablespoon cumin, toasted and ground
2 teaspoons oregano
1 tablespoon paprika (smoked or regular)
Salt and freshly cracked black pepper to taste
1 pound lean (85%) ground beef
1 pound ground turkey
1 cup dark Mexican beer
15-ounce can white beans, drained and rinsed
24-ounce can crushed tomatoes
24-ounce can diced tomatoes with juice


In a large heavy-bottomed Dutch oven, cook the bacon over medium heat until the pieces are lightly crisp, stirring occasionally. Add the garlic, onions, bell peppers, chili powders, cumin, oregano and paprika, and season with salt and pepper. Cook the mixture until the vegetables are tender and the seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once the beef is broken up and beginning to brown, add the ground turkey. Break it up with the spoon and brown it until it’s no longer pink, roughly 4 minutes. Stir in the beer and beans. Add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1-½ to 2 hours. Taste for seasoning and add salt and pepper if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese and sliced scallions.

Serves 8-10 people
Recipe by Lynmar Estate Chef David Frakes