California Turkey Chili

 Favorite  Healthy total time40 mins servings4 addedNovember 2020

• ¼ cup extra-virgin olive oil
• 4 large cloves garlic, smashed, peeled and chopped
• 2 poblano chiles, stemmed, seeded and diced
• 1 celery stalk, chopped
• 1 large onion, chopped
• 1½ pounds ground turkey (dark meat)
• 1 tablespoon all-purpose flour
• 4 tablespoons tomato paste
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons (packed) dark brown sugar
• 1 teaspoon dried Mexican oregano, crushed
• Kosher salt and freshly ground black pepper
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 3 cups low-salt chicken broth (preferably organic)
• 1 ⨯ 15-ounce can cannellini (white kidney beans), rinsed and drained
• Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, fresh cilantro and/or sour cream

1. 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.
2. Add the turkey and sauté until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes.
3. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, ½ teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend.
4. 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.
5. Season with salt and pepper as needed.

Tips

• Serve over couscous, quinoa or brown rice.
• Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.