Ingredients
- 1 white onion diced
- 2 Anaheim chilies seeded and diced
- 2 poblano chilies seeded and diced
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 teaspoon jalapeño powder (original recipe calls for chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro optional
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 2 15.5-ounce cans navy beans drained; divided
- ¼ cup heavy cream
- juice from ½ lime
- shredded Monterey Jack cheese for topping
Instructions
- Brown turkey in a large pot with olive oil.
- Add garlic, chili powder, cumin, oregano, coriander, and cayenne pepper, and cook for 1 minute.
- Stir in flour to coat turkey.
- Stir in broth and bring to simmer.
- Puree half of the beans in food processor until smooth. Add to turkey with chilies and onions.
- Simmer the chili until it begins to thicken, about 30 minutes.
- Stir in remaining beans, cream, lime juice. Heat thoroughly.
- Top servings with cheese.
