Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 5 lbs Ground Turkey (93% lean)
  • 1 large Poblano Pepper, seeded and diced
  • 1 medium Jalapeño, seeded and minced (adjust heat to taste)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Ground Coriander
  • 1 tsp Kosher or Sea Salt, plus more to taste
  • 1/2 tsp freshly ground Black Pepper
  • 1 Tbsp All-Purpose Flour (or Cornstarch for GF, optional thickening)
  • 1 standard 4 oz can Canned Diced Green Chiles (mild), drained
  • 3 cans (15 oz each) Cannellini Beans, rinsed and drained
  • 4 cups low sodium Chicken Stock
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Chop and Prep: Dice the onion, garlic, poblano, and jalapeño. Rinse and drain the three cans of white beans thoroughly. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the diced onion and a pinch of salt. Cook for 5–7 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Brown the Turkey: Push the aromatics to one side and add the ground turkey. Break the meat up with your spoon. Cook until the turkey is fully browned (about 5–8 minutes). Drain off any excess fat if necessary.
  3. Spice Activation and Thickening: Reduce the heat to medium-low. Sprinkle the cumin, oregano, coriander, salt, pepper, and flour (if using) over the meat and vegetables. Stir constantly for 1 minute until the spices are highly fragrant. Stir in the diced poblano and jalapeño peppers. Cook for 3 minutes until slightly softened.
  4. Simmer and Cook: Pour in the chicken stock and scrape the bottom of the pot vigorously to lift any browned bits (deglazing). Stir in the rinsed cannellini beans and the canned diced green chiles. Bring the chili up to a gentle boil, then reduce the heat to low. Cover loosely and simmer for 25–30 minutes to allow flavors to meld and the broth to thicken.
  5. Finish and Serve: Remove the chili from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or pepper as needed. Allow the chili to rest, uncovered, for 5 minutes before serving. Ladle into bowls and top with fresh coriander (cilantro).