Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup white onion, diced
• 2 large celery stalks, diced
• 1 poblano chili, diced
• 1 lb. ground turkey meat
• 2 (14 1/2-ounce) cans chicken broth
• 1 cup water
• 4 tablespoons chili powder
• 2 tablespoons garlic powder
• 1 tablespoon cumin
• 1 tablespoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper
• 1 (15 to 16 ounce) can cannellini beans, drained
• 1 (12-ounce) can whole kernel corn, drained
• 1 teaspoon salt
• ½ teaspoon black pepper, freshly ground

Method

Step 1

Add oil to heavy large saucepan over medium heat. Add onion, celery, and poblano chili and sauté until vegetables begin to soften, about 5 minutes.

Step 2

Add turkey to the pan and cook 7-10 minutes, crumbling with a spoon as it cooks.

Step 3

Add spice mixture to saucepan and then add chicken broth and water. Mix in beans and corn. Bring mixture just to boil. Reduce heat to medium-low and simmer chili until heated through.

Step 4

Season the chili with salt and pepper to taste and serve warm with a dollop of sour cream on top for garnish.