Here’s the recipe for my family’s favorite Turkey Chili mentioned in this week’s The E List (adapted from Cooking Light): 3 tbs olive oil 2 cups chopped onion 1 chopped red or green pepper 8 minced garlic cloves 1 lb ground turkey 1 lb hot turkey Italian sausage (for less heat, choose sweet sausage) 3 tbs chili powder (or 2 tbs. regular and one Chipotle) 1 – 2 tbs cumin 1 tbs brown sugar 4 tbs tomato paste 1 tsp oregano salt and pepper 2 bay leaves 1 cup fruity red wine or whatever open bottle you have 3 28 oz cans whole tomatoes, coarsely chopped 3 cans beans, all kidney or all black or a mix of whatever you have cheddar cheese, plain yogurt and chopped onion for garnish Heat oil in a large Dutch oven over medium high heat. Cook onion, garlic and peppers until soft. Add sausage and ground turkey and cook until browned (10 minutes) stirring to crumble. Add all spices, sugar and tomato paste and cook for a minute, stirring constantly. Stir in wine, tomatoes and beans. Bring to a boil. Cover, reduce heat and simmer one hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard bay leaves and serve with garnishes. Makes 12 servings, even better the next day and freezes well.