Spicy turkey chili with vegetables and sour cream

1 1/2 lb. ground turkey breast
1/2 white onion, chopped
1 1/2 c. chicken broth
4 cloves garlic
2 habanero peppers, diced
1 c. white cooking wine
1 can yellow corn, drained
2 cans diced tomatoes
3 c. kidney beans
1 green bell pepper
1 red bell pepper
1/4 lb. sour cream

Sautée onion and turkey breast with olive oil or butter. Season with salt and pepper. In slow cooker, combine meat with chopped vegetables, broth, wine, and sour cream. Cook for four hours on high heat.

Serve on a cleared kitchen table. Goes nicely with a carefully mapped out and agreed upon agenda for the rest of the evening that includes product packaging, general hijinks, and other shenanigans.