Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 25 lbs Ground Turkey (93% Lean)
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, freshly minced
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Mild Green Chili Powder
  • 1 tsp Dried Mexican Oregano
  • 1/4 tsp Cayenne Pepper (Optional)
  • 4 cups Low-Sodium Chicken Stock
  • 3 (15 oz) cans Canned Cannellini Beans (or Great Northern), rinsed and drained
  • 1 (4 oz) can Canned Diced Green Chillies, undrained
  • 2 Tbsp Fresh Lime Juice, freshly squeezed
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • Optional Garnish: Sour Cream, Shredded Pepper Jack Cheese, Avocado Slices

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the ground turkey and season generously with salt and pepper.
  2. Cook, breaking up the meat gently, until well-browned and no pink remains (about 7-8 minutes). Transfer the turkey to a bowl, leaving any rendered fat behind in the pot.
  3. Reduce heat to medium. Add the diced onion, celery, and green pepper to the pot. Sauté the vegetables, scraping up any browned bits (fond) from the bottom, until the onion is translucent and the peppers are soft (about 8-10 minutes).
  4. Add the minced garlic. Cook for 60 seconds until fragrant—do not let it burn.
  5. Clear a small space in the centre of the pot. Add the cumin, chili powder, Mexican oregano, and cayenne. Cook the spices in the residual oil for 60-90 seconds, stirring constantly, until highly aromatic.
  6. Stir the toasted spices into the rest of the vegetable mixture. Return the browned turkey to the pot.
  7. Add the canned green chilies (undrained) and the chicken stock. Bring the mixture to a low boil, then immediately reduce the heat to maintain a steady, gentle simmer.
  8. Take one can of the rinsed white beans and mash them roughly with a fork or potato masher to create a thickener. Add the mashed beans and the two remaining whole cans of beans to the chili.
  9. Simmer, uncovered, for 40 minutes, stirring occasionally, until the chili has slightly thickened and the flavors have married beautifully.
  10. Remove the chili from the heat. Stir in the fresh lime juice and half of the chopped coriander/cilantro. Taste and adjust seasoning (salt/pepper) as necessary.
  11. Ladle the chili into bowls, garnishing generously with the remaining fresh coriander and preferred toppings like sour cream or shredded cheese.