Turkey Chili Recipe

Ingredients: – 3 tablespoons olive oil, divided – 1 pound lean ground turkey – 1 medium yellow onion, diced – 3 celery ribs, diced – ½ of a poblano pepper* (sometimes called pasilla), seeded and diced – 1 medium carrot, shredded – 3 cloves garlic, minced – ½ cup masa harina – 1 tablespoon ground cumin – 1 tablespoon garlic powder

– 1 tablespoon kosher salt – 2 teaspoons chili powder – 2 teaspoons ancho chili powder (or substitute regular) – 1 ½ teaspoons paprika – ½ teaspoon ground cinnamon – ½ teaspoon ground coriander – 2 cans diced tomatoes with green chilies (such as Rotel) – 2 cups low-sodium chicken broth – 1 can (15 oz) kidney beans, drained – 1 can (15 oz) creamed corn – 1 can (15 oz) black beans, drained

Instructions: 1. Heat 1 tablespoon of olive oil over medium heat in a Dutch oven or stockpot. Add the ground turkey and cook, crumbling it into small pieces, until cooked through. 

Add the remaining 2 tablespoons of oil to the pot. Once hot, add the onion, celery, poblano pepper, carrot, and garlic. Cook for 5 minutes, stirring occasionally, until sautéed. 

Meanwhile, in a small bowl, mix together the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon, and coriander.

Add the cooked turkey back to the pot and sprinkle the seasoning mixture over it. Stir everything well to combine.

Pour in the chicken broth, diced tomatoes, kidney beans, creamed corn, and black beans. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.

Serve the chili topped with sour cream, shredded cheddar cheese, diced green onions, and hot sauce, if desired.