Jake Ingle knows it takes a team to create a successful snowboard half-pipe and it helps when a member of that team knows how to warm everyone up with something hot and delicious at the end of a day. Bill Van Gilder is an FIS technical delegate at half-pipe Grand Prix events. His family owns a restaurant in the Pocono Mountains—Van Gilder’s Jubilee Restaurant. So, when Bill is cooking up something—everyone knows it’s a meal that is not to be missed.


  • 1 lb. ground turkey
  • 1 medium onion
  • 3 cloves of garlic
  • ½ yellow pepper
  • ½ orange pepper
  • 28 ounces crushed tomatoes, undrained
  • 28 ounces diced tomatoes, undrained
  • 14 ounces black beans, drained
  • 14 ounces kidney beans, drained
  • 14 ounces pink beans, drained
  • 14 ounces Northern beans, drained
  • 14 ounces black-eyed peas, drained
  • 2 tablespoons chili powder
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • dash of cayenne pepper
  • salt and pepper to taste
  • olive oil


  1. Heat oil in pan on stove top. Sauté the garlic, chopped onions, and peppers until they begin to sweat.
  2. Add ground turkey until cooked through and mix. Move mixture to large pot. Rinse and drain all beans and add all ingredients to the pot, including the beans. Mix thoroughly.
  3. Simmer on low heat for 1.5 hours, mixing lightly as needed. Salt and pepper to taste.
  4. Chili can be frozen as well. It’s always better the next day!

Read the full story about Jake Ingle and his half-pipe expertise and visit micoopkitchen.com to find this recipe and others.