California Turkey Chili
Description
Make a Southwest inspired healthier chili with ground turkey, cannellini beans, chicken stock, poblano chiles, onion, celery and many seasonings and spices.
Ingredients
¼ c. extra-virgin olive oil
2 large fresh poblano chiles, seeded and diced
1 large onion, chopped
1 stalk celery, chopped
4 large cloves garlic, smashed and chopped
1½ lb. ground dark turkey
1 T. flour
¼ c. tomato paste
3 T. chili powder
1 T. ground cumin
1 t. dried oregano, crushed
½ t. cinnamon
⅛ t. ground cloves
2 t. dark brown sugar, packed
1 t. Kosher salt
½ t. freshly ground black pepper
3 c. low-sodium chicken stock/broth
15 oz. can beans, drained and rinsed
Directions
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In a large, heavy Dutch oven or pot, heat oil over medium-high heat; add poblanos, onion, celery, and garlic; sauté until vegetables soften, 5 - 6 minutes.
Add turkey; sauté, breaking up the meat, until no longer pink, about 7 minutes. Sprinkle flour over meat; stir to blend. Add tomato paste, chili powder, cumin, oregano, cinnamon, cloves, brown sugar, 1 t. salt, and ½ t. pepper. Cook and stir, 1 - 2 minutes.
Add stock/broth and beans; bring to a simmer; reduce heat to medium-low; simmer, stirring often, until flavors are blended and chili thickens, 20 - 30 minutes.
Serve.
6 servings.