MattInCT's Turkey Chili Recipe

3 lbs ground turkey (Avoid turkey that is too lean. I prefer 93% lean Koch's organic.)
2 x 15 oz cans dark kidney beans (I prefer Goya.)
1 x 28 oz, can of organic diced tomatoes (I prefer Muir Glen Fire Roasted.)
1 x 6 oz can tomato paste
1-2 tbs canola oil
2-3 red peppers, diced
1-2 green pepper, diced
2 large red onion, diced
8 garlic cloves, minced
1 cup water
1/4 cup red cooking wine
4 bay leaves
4 tsp cumin
1 tb chile powder
2 tsp sea salt
2 tbs dried oregano
1/2 tsp cayenne
<1 tb dried cilantro
2 fresno chile peppers (optional)

Cut the veggies into 1/2" square pieces and set aside the peppers separate from the onions.
Mince the garlic and set aside.
Strain the beans and them aside.
Add 1 tb of canola oil to a large pan and set to medium heat. Add the turkey and constantly chop and stir to break the turkey into the smallest possible bits. Drain and set it aside.
In a large pot set to medium heat, add ~1.5 tbsp canola oil and sauté the peppers and onions. Add the peppers for a couple of minutes and then add the onions. Don't overcook the veggies as they'll keep cooking later when the pot simmers. Veggies are done when the onions being to get translucent.
Add the water and wine.
Add the diced tomatoes and tomato paste.
Add the spices including bay leaves and garlic.
Add the cooked turkey.
Add the beans.
Optional: Cut the top and bottom off 1 or 2 fresno chili peppers. Poke holes in the peppers and toss them in the pot whole.
Let simmer on low heat for 2 1/2 hours, while stirring occasionally.

Makes 6 portions. Freeze as you'd like.
Serve with shredded cheddar on top.