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1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and green bell pepper and cook for 6 to 7 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds until fragrant.
2 tbsp Olive oil,
1 piece Yellow onion, diced,
1 piece Green bell pepper, diced,
4 clove Garlic cloves, minced
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2. Increase the heat to medium-high and add the ground turkey. Break it up with a spoon and cook for 6 to 8 minutes until no pink remains and it begins to brown lightly.
680 g Ground turkey (93% lean)
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3. Stir in the chili powder, smoked paprika, cumin, oregano, chipotle powder, salt and black pepper. Toast the spices for 1 minute, stirring constantly, to bloom their flavor.
2 tbsp Chili powder,
1 tbsp Smoked paprika,
2 tsp Ground cumin,
1 tsp Dried oregano,
0.5 tsp Chipotle powder,
1.5 tsp Salt,
0.5 tsp Black pepper
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4. Add the white beans, fire-roasted tomatoes, green chiles and chicken broth. Stir, scraping up any browned bits from the bottom of the pot, and bring to a boil.
3 can Canned white beans (cannellini or great northern), drained and rinsed,
1 can Canned diced fire-roasted tomatoes,
1 can Canned diced green chiles,
3 cup Gluten-free chicken broth
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5. Reduce the heat to low, partially cover, and simmer for 30 to 35 minutes, stirring occasionally. Lightly mash a few beans against the side of the pot to thicken the chili. Stir in the lime juice and adjust the salt to taste.
1.5 tsp Salt,
2 tbsp Lime juice
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6. Cool the chili for 30 minutes, then divide into six airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months, leaving a little headroom for expansion.
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7. To serve, reheat a portion until steaming hot throughout, thawing frozen portions overnight in the refrigerator first. Top with the Monterey Jack cheese and fresh cilantro just before eating.
0.2 cup Fresh cilantro (garnish, add when serving),
0.5 cup Shredded Monterey Jack cheese (garnish, add when serving)
