Turkey Red Wine Chili

1 T. olive oil

1/2 medium yellow or sweet onion, chopped

1 jalapeno chili pepper, chopped (optional)

1 red bell pepper, chopped

3 cloves garlic, minced

4 oz. sliced mushrooms

1 large carrot, coarsely chopped

1 medium zucchini, coarsely chopped

1 c. kale, chopped and loosely packed

1 T. chili powder (or more to taste)

1 t. cumin

1 t. each dried oregano and thyme

1/2 t. salt

2 – 14.5 oz. cans diced tomatoes, with liquid

1 c. Farmhouse Red wine (or other dry red wine)

1 - 15 oz. can each of kidney beans and black beans (or other beans of choice), drained and rinsed

1 c. cooked turkey, chopped

Shredded cheddar cheese for garnish (optional)

In a 3.5 quart sauce pan, heat olive oil over medium-high heat. Saute the onion, peppers, and garlic in the hot oil, stirring frequently, for 2 to 3 minutes. Reduce heat, add mushrooms, carrots and zucchini and continue cooking and stirring for another 5 minutes. Add kale, spices, and salt and stir constantly for 1 minute. Add tomatoes and wine. Stir in drained beans and turkey. Bring to a simmer, reduce heat to low, partially cover, and simmer for at least 30 minutes, stirring occasionally. Garnish each serving with cheese, if desired. Makes 2 to 3 dinner servings.