One 35-ounce can whole peeled tomatoes, coarsely chopped, with their juices
1 1/4 pounds cooked turkey, cut or torn into 3/4 -inch pieces
One 19-ounce can black beans, drained and rinsed
1/3 cup finely chopped cilantro
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
2 large eggs
Preheat the oven to 400°. Butter a 13-by-9-by-2-inch baking dish. In a food processor, finely chop the onion and garlic; transfer to a bowl. Finely chop the red and green peppers in the processor.
Heat the 1/4 cup of oil in a large heavy skillet. Add the onion, garlic and chile powder and cook over high heat, stirring, until softened, about 5 minutes. Add the chopped peppers and cook, stirring, until slightly softened, about 5 minutes. Stir in the tomatoes with their juices and 2 teaspoons of salt and cook for 10 minutes. Add the turkey, beans and cilantro and spread in the prepared baking dish.
In a bowl, sift together the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In another bowl, whisk the milk, eggs and the remaining 3 tablespoons of oil. Stir the egg mixture into the dry ingredients and spoon over the filling; the topping will spread as it bakes. Set the dish on a baking sheet and bake for about 35 minutes, or until the crust is golden. Let stand for 10 minutes before serving.
A bright, citrusy, slightly grassy California Sauvignon Blanc like those from Morgan will pair nicely with the turkey chili.