What Football, Fall, and Great Frogs Lollipop Red Have in Common

So, what do football, Fall, and our Lollipop Red dessert wine have in common?

Mouth-watering turkey chili.

Yes! We said chili. With temperatures dipping this week into the 40's, it's prime time for us to start whipping up comfort foods to stick to our bones. 

And our new Lollipop turkey chili recipe is up for the task. So dust off your crockpots and take out those slow cookers. It's time for hearty, yet easy meals to warm the blood and soothe your soul.

Welcome to your October wine and food pairing: 

Lollipop Fall Chili and 2015 Chesapeake Blend

Tasting Tip: You'll notice that the sweetness of the Lollipop Red perfectly balances with the heat of the chili peppers. You can pair the chili with either the Chesapeake Blend or the Estate Tanyard. Both are deliciously sweet and spicy, leaving a complementing tingling finish on your tongue following the chili.

Here's what you'll need to get started:

  • 1 tbsp vegetable oil
  • 1 lb. ground turkey
  • 1 can of black beans
  • 2 cans petite cut tomatoes with zesty jalapeños
  • 1 medium yellow onion
  • 1 small red pepper
  • 2 cloves fresh garlic (crushed)
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp Hot Turkish paprika (to taste if you like/dislike heat)
  • 2 tbsp chili powder
  • 1/2 tbsp seasoned pepper 
  • 1/2 tsp oregano
  • 1 1/2 plus 1/2 cup Great Frogs Lollipop red wine


Note: You can make this dish on either the stovetop or in the slow cooker. It's best to cook your ground turkey on the stove top first before adding to your crockpot/slow cooker. 

Heat the oil in a large pot over medium heat. Place turkey in pot, cook until evenly brown. Stir in onion and red pepper, cook until tender. 

Pour 1 1/2 cups wine into the pot being sure to allow the wine to boil in order to cook off the alcohol.

Mix in the tomatoes, black beans, and garlic. Season with chili powder, seasoned pepper, oregano, salt, and paprika. Bring to a boil. Reduce heat to low, cover, and simmer 60 minutes. Stir occasionally. 

Add remaining red wine, let simmer for another 10 minutes. 

Serve hot in bowls. Top with cilantro and shredded cheese. Variations: top with pumpkin chèvre, and black truffle chèvre (Mackenzie Creamery).

Need to grab a bottle? Give us a call to stop by the vineyard or order here. 

Let us know how the chili turns out and which wine you decided to pair the dish with. Happy eating!