Though this recipe calls for just poblanos, you can add other chilies like padrons, corno de toros, or spicy jalapenos!
Ingredients:
¼ cup olive oil
2 large fresh poblano chilies, seeded and diced
1 large onion, chopped
1 stalk celery, chopped
3 small carrots, grated
4 large garlic cloves, minced
1½ pounds ground dark turkey meat
1 tablespoon flour
1 can whole tomatoes, crushed; or 5 fresh whole tomatoes diced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon sea salt
3 cups low-sodium chicken broth (optional – the chili is thick and juicy, so you may not want to use the broth)
1 15-ounce can cannellini beans, rinsed and drained
Directions:
1. In a heavy large pot, heat the oil over medium-high heat. Add the poblanos, onion, celery, carrots, and garlic. Saute until the vegetables are soft, 5-6 minutes.
2. Add the turkey and sauté, breaking up the turkey with the back of a spoon, until no longer pink, about 7 minutes. Sprinkle the flour over the meat and stir to blend. Add the tomatoes, chili powder, cumin, oregano, cinnamon, cloves, brown sugar, salt, and pepper. Cook, stirring to blend, for 1-2 minutes. Add the beans.
3. Add the broth – only if the chili is too thick for you. Add it slowly to your desired consistency. Bring to a simmer, stirring often, until the flavors blend and the chili thickens, 20-30 minutes.
4. Spoon the chili into deep bowls and serve.
Serves 6