Serves 4-6
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Directions
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Sauté until the vegetables soften, 5 to 6 minutes.
- Add the turkey and sauté until no longer pink, breaking up the turkey with a spoon, about 7 minutes.
- Sprinkle in the flour and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend.
- Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes.
- Season with more salt and pepper.
Top with assorted garnishes, such as chopped onion or scallions, shredded cheese, chopped tomatoes and/or sour cream, and fresh chopped parsley.
To serve, we pair our turkey chili with a variety of grains: quinoa, brown rice, whole wheat macaroni just to name a few.
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