California Turkey Chili


4 servings
California Turkey Chili
¼ cup extra-virgin olive oilextra-virgin olive oil¼
4 large cloves garlic, smashed, peeled and choppedgarlic clove4
2 large poblano chiles, stemmed, seeded and dicedpoblano chiles2
1 celery stalk, choppedcelery1
1 large onion, choppedonion(s), large1
1 ½ pounds ground turkey (dark meat)ground turkey, preferably dark meat1 ½
1 tablespoon all-purpose flourall purpose flour1
4 tablespoons tomato pastetomato paste4
3 tablespoons chili powderchili powder3
1 tablespoon ground cuminground cumin1
2 teaspoons (packed) dark brown sugardark brown sugar2
1 teaspoon dried Mexican oregano, crusheddried Mexican oregano1
½ teaspoon ground cinnamonground cinnamon½
1/8 teaspoon ground clovesground cloves1/8
3 cups low-salt chicken broth (preferably organic)low-sodium chicken broth3
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drainedcan cannellini beans1
1 teaspoon Kosher salt kosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½


California Turkey Chili
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery 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 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. Season with more salt and pepper.

cook's notes

Serve with assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream. Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
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