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1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the yellow onion, green bell pepper and celery stalks and cook, stirring often, for 6 to 8 minutes until softened. Stir in the garlic cloves and cook for 30 seconds until fragrant.
2 tbsp Olive oil,
1 piece Yellow onion, diced,
1 piece Green bell pepper, diced,
2 piece Celery stalks, 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.
1.5 lb Ground turkey (93% lean)
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3. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, kosher salt and black pepper. Toast the spices for 1 minute to bloom their flavor.
2 tbsp Chili powder,
2 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried oregano,
0.2 tsp Cayenne pepper,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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4. Add the diced tomatoes with their juices, the diced green chiles, the cannellini beans and the chicken stock. Scrape up any browned bits from the bottom of the pot and bring to a boil.
1 can Diced tomatoes, canned,
1 can Mild green chiles, canned, diced,
3 can Cannellini beans, canned, drained and rinsed,
3 cup Low-sodium chicken stock
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5. Reduce the heat to low and simmer partially covered for 35 to 40 minutes, stirring occasionally. Mash a few beans against the side of the pot with your spoon to thicken the chili. Cook uncovered for the last 10 minutes if you prefer it thicker.
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6. Remove from the heat and squeeze in the juice of the limes. Taste and adjust the salt and pepper. Garnish with fresh cilantro when serving.
1.5 tsp Kosher salt,
0.5 tsp Black pepper,
2 piece Lime,
0.5 cup Fresh cilantro (garnish)
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7. Cool the chili completely, about 30 minutes, then divide into six airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until steaming hot, 165F (74C), adding a splash of water or stock if needed.
