2 lbs. ground raw turkey
2 (16 oz.) cans tomatoes or stewed tomatoes
2 (15 1/2 oz.) cans red kidney beans, drained
1 (8 oz.) can tomato sauce
1/2 c. chopped onion
1 clove garlic, minced
1/4 c. dry red wine
1 tbsp. chili powder (or more to taste)
3/4 tsp. dried basil, crushed
3/4 tsp. dried oregano, crushed
1 tsp. dried parsley flakes
1 bay leaf
1/4 tsp. black pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
Green or yellow pepper rings (optional garnish)

In 4 quart Dutch oven, cook the turkey until no longer pink. Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, onion, wine, chili powder and seasonings.

Bring to boiling, reduce heat. Simmer, covered, about 2 hours. Stir occasionally. Remove bay leaf. Garnish with pepper rings if desired.

For thicker chili add large can of refried beans.