Chef Jackie makes her delicious chili from our NYC showroom in celebration of National Chili Day. Check out the full recipe:

Turkey Chili
Yield: 6-8 servings
Active Time: 1 hour
Total Time: 30 minutes
Ease of preparation: easy
Recipe courtesy of Jackie Rothong

Ingredients
2 tablespoons olive oil
1 lb ground turkey
1 yellow onion, chopped
2 cloves garlic, peeled and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 sweet potato, chopped
¿ cup chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3 tablespoons dark brown sugar
¿ cup tomato paste
1 cup red wine
2 cups chicken broth
1 (28 oz) can crushed tomatoes
1 (12 oz) bag frozen corn, defrosted
1 (14 oz) can kidney beans, drained
Kosher salt & freshly ground black pepper, to taste

Pickled Onions & Jalapenos
2 cups white distilled vinegar
1 cup water
1 tablespoon whole coriander seeds
1 tablespoon whole black peppercorns
3 tablespoons dark brown sugar
1 tablespoon kosher salt
2 red onions, halved, peeled and shaved using mandolin
2 jalapenos, sliced into thin rounds using mandolin

Toppings
¿ cup sour cream
¿ lb yellow cheddar cheese, grated
1 avocado, seeded and diced
1 lime, cut in cheeks

Heat a large Dutch oven to medium high heat. Once hot, add olive oil and turkey. Brown until deep golden. Add onion, garlic, peppers, and sweet potato. Season and allow to heat through about 3 minutes. Add in chili powder, ground cumin, dried oregano and brown sugar. Stir and cook until spices become fragrant, about 2 minutes. Add in red wine, chicken broth, and crushed tomatoes. Season with salt and pepper. Cook for 1-1 ¿ hours. Stir in corn and kidney beans.  

Meanwhile prepare pickles.

To a medium sauce pot over high heat, add vinegar, water, coriander, black peppercorns, brown sugar and salt. Bring to a boil. Boil for 3 minutes until the sugar and salt are dissolved. Remove from heat. To two separate medium bowls, add sliced jalapenos and sliced red onions. Strain and carefully pour ¿ of the mixture over the jalapenos and ¿ the mixture over the red onions. Let sit until ready to serve.

To serve: Ladle chili into bowl, top with sour cream, grated cheddar, pickled onions and jalapenos and a squeeze of lime.