August 3, 2012

Spicy Turkey Chili

This super spicy turkey chili is a really nice change from the traditional-style chili in that is uses cannellini beans and poblano chiles. Plus it is really easy to make. Enjoy!

2 TBS extra-virgin olive oil
4 large cloves garlic, peeled and chopped
3 medium poblano chiles, stemmed, seeded and diced
1 large onion, chopped
1 1/3 - 1 1/2 pounds ground turkey 
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons ancho chili powder
2 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth 
One 15 to 16-ounce can cannellini beans, rinsed and drained
One 15-ounce can diced tomatoes
Fresh cilantro, sour cream, and crushed tortilla chips for serving (optional)

Heat the oil in a large pot over medium-high heat. Add the garlic, poblanos and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth, beans and tomatoes. 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. Season with more salt and pepper.

Adapted from "California Turkey Chili" by Giada De Laurentiis.

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