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

Steps

1. 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.
2. 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.
3. 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.