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1 tablespoon extra-virgin olive oil
1/2 large onion, chopped (about 1 cup)
2 large jalapeno peppers, seeded and chopped
4 medium garlic cloves, chopped
1 (20-ounce) package extra-lean turkey breast (such as Jenny-O)
1 (6-ounce) can tomato paste
3 cups Welch's 100% Grape Juice made with Concord grapes
2 (14.5-ounce) cans low-sodium diced tomatoes
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon hot sauce (such as Louisiana Hot Sauce)
1 teaspoon kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
8 ounces Cabot Sharp Light Cheddar, grated (about 2 cups)
1. Heat oil in large heavy pot over medium-high heat; add onions and peppers and cook, stirring, until onion is translucent, about 3 minutes. Add garlic and stir for about 1 minute longer.
2. Add turkey; cook for 5 to 7 minutes, breaking it up with wooden spoon until cooked and crumbled. Add tomato paste and stir for about 1 minute longer until well blended.
3. Stir in grape juice and next 8 ingredients. Cook over medium heat for about 20 minutes, stirring occasionally, or until onions are tender and chili is slightly thickened. Serve topped with grated cheese.