Meals from the Mitten: Turkey Chili

Even though the days are heating up, the nights are still cold. This is why recipe guru, Gina Ferwerda is sharing a couple of dishes to keep us warm and full of goodness as we enjoy those Spring evenings.

These recipes are from the book Meals from the Mitten, created by local author, Gina Ferwerda. For more information about her book and more recipes, click here.The Four: Meals From The Mitten: French Toast Casserole

Turkey Chili 

Serves 6 to 8


  • 2 tablespoons olive oil 
  • ½ cup chopped sweet onion
  • ½ cup chopped celery
  • ½ cup chopped carrot 
  • 3 cloves garlic, minced
  • 2 pounds ground turkey
  • 1½ tablespoons chili powder
  • 1 tablespoon ground cumin 
  • 1 tablespoon House Seasoning
  • 1½ tablespoons Dijon mustard 
  • 1 tablespoon honey
  • 1 tablespoon tomato paste
  • ½ cup red wine 
  • 1 cup dark red kidney beans
  • 1 cup Great Northern beans
  • 1 (15-ounce) can sweet corn, drained  
  • 1 cup chicken stock 
  • 1 (28-ounce) can diced tomatoes 


  • Chopped celery leaves 

Optional Garnish

  • Shredded cheese 
  • Sliced jalapeños
  • Sour cream
  • Black olives 


In a large saucepan or Dutch oven, add olive oil, onion, celery, carrot, garlic and ground turkey, and cook over medium-high heat for 8 to 10 minutes. Add chili powder, cumin and House Seasoning. Stir in Dijon mustard, honey and tomato paste. Cook for 1 to 2 minutes, then add red wine and cook for 3 to 4 more minutes. Stir in beans, corn, stock and diced tomatoes, then reduce the heat to medium and cook for 15 minutes. 


Add chili to bowls and garnish with celery leaves. 


Beans can be canned or dry. If using dry beans, soak beans overnight, then drain and use. 

I like to serve this chili with a pat of butter on top of each bowl. 

For a game-day party, add chili to a slow cooker and keep on low.


Categories: Recipes, the four