2 lbs ground turkey 1 onion, chopped 1 green pepper, chopped 8 garlic cloves, chopped 1 small can green chilies 2 tbsp chili powder 1 tbsp ground cumin 2 tsp ground oregano 2 tbsp brown sugar 1 tbsp hot sauce 2 bay leafs 1 tsp cinnamon 1 tsp salt 1 tsp pepper 3 tbsp tomato paste 2 (32oz) cans whole tomatoes, undrained 2 (14oz) cans dark red kidney beans, drained 1 cup chicken broth 1/2 cup white wine 1 tsp olive oil
Heat the oil in a large pot or dutch oven. Add the turkey, onions, peppers, garlic, and green chilies. Cook for 8 minutes or unitl the turkey is browned. Break up turkey as you go. Add the tomato paste, cumin, chili powder, oregano, bay leaves, brown sugar, hot sauce, cinnamon, salt and pepper. Combine spices with turkey mixture and cook for 1-2 minutes. Stir in the tomatoes with their juice, kidney beans, broth and wine. Bring to a boil, cover and turn heat down. Let simmer for 1 hour.