I am so in love with this chili and I think you will be too. It’s easy to prepare, feeds a crowd and it tastes even better after sitting a few days. As is so often the case at my house, I like to make this on Sunday and eat it for lunch or dinner throughout the week. I love coming home from work knowing dinner is already taken care of and it’s such a nice change of pace from the typical turkey sandwich lunch. It’s loaded with vegetables and lean protein, so unlike traditional chili it’s pretty healthy and it won’t break the calorie bank. Unless, like me you load it up with tortilla chips, cheese and sour cream. 🙂
*Be sure to use a really big pot for this. That ridiculously expensive Le Creuset Dutch oven you bought at Williams-Sonoma is perfect. This recipe calls for a lot of turkey and if you try to cram it all into a smaller pot the turkey will steam in it’s own juices and that’s just gross. You want to give it plenty of room while it cooks. If you don’t have a big, expensive Le Creuset (I don’t have one either) you can cook the turkey in two separate batches before combining everything to simmer.
*These quantities are suggestions so feel free to play around and figure out what you like. I don’t like super spicy food (seriously, ketchup practically makes me sweat) so this recipe as written may be too tame for you. Bump up the chili powder, add some chipotle chilis, try jalapenos instead of poblanos or add your favorite hot sauce at the end if you want some more heat.
*My favorite tomatillo salsa is from Frontera Foods but use whatever you like. If you haven’t had tomatillos before they’re bright and tangy and lend a really nice, fresh flavor to this chili.
*Don’t skip the flour. Adding the flour will help thicken the chili. Otherwise it would be soup and not to bash on soup but soup is not nearly as fun as chili.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, minced
- 2 pounds ground turkey
- 1 teaspoon salt
- 2 tablespoons cumin
- 2 teaspoons chili powder
- ½ teaspoon ground mustard
- 3 tablespoons flour
- 2 15-oz cans cannellini beans, drained and rinsed
- 1 15-oz can yellow corn
- 4 cups low-sodium chicken stock
- 1 jar tomatillo salsa
- Shredded cheddar cheese
- Sliced green onions
- Diced white onions
- Sour cream
- Crushed tortilla chips
- In a large Dutch oven, heat the oil over medium-high heat. Add onion and poblano peppers and cook until tender, about 5 minutes, stirring occasionally. Add garlic and cook 30 seconds.
- Add the ground turkey, salt, cumin, chili powder and mustard. Cook, stirring frequently, until turkey is cooked through and the spices are thoroughly combined into the turkey mixture.
- Stir in the flour and let it cook 2-3 minutes or until the flour is incorporated into the turkey mixture. Stir in beans, corn and chicken stock. Bring the mixture to a simmer.
- Let chili simmer on the stove 45-60 minutes or until the chili has thickened slightly. Stir in the tomatillo salsa and let cook 5 minutes more. Season with salt and pepper to taste. Garnish with shredded cheese, onions, sour cream and crushed tortilla chips.