- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
Ingredients
1/4 bunch cilantro, chopped
1/4 cup extra-virgin olive oil
1 large sweet onion, diced
4 cloves garlic, minced
2 teaspoons kosher salt
3 pounds ground turkey (50-50 light and dark meat)
1/4 cup all-purpose flour
1/4 cup chili powder
3 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
4 cups low-sodium chicken stock
2 15-ounce cans cannellini beans, with liquid
Directions
- In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
- Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.
