There are one million two hundred and forty six chili recipes out there (I counted). Not sure what makes this one different or better then the next, but it is good and I like eating it, so there you go.

This is a simple turkey chili made with onion, poblano, spices, and tomatoes. Ground turkey thighs have a lot more flavor than ground turkey breast so go for thighs if you have the option. Use whatever chili powder you like or have on hand. I generally use a New Mexico Chili Powder and it is great.

I love chili with sour cream. Is that something you do? Sour cream makes everything better. If you have never had it, well, what are you waiting for? Go get dinner on the table…….

Turkey Chili

This recipe can be easily doubled or tripled and freezes well.

1 pound ground turkey thighs
1 red onion, chopped small
1 poblano pepper, seeded and chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 T chili powder
2 t cumin
1 t coriander
3 T tomato paste
3-4 c chicken broth
1 can fire-roasted diced tomatoes
juice of 1/2 a lime

sour cream, cheddar cheese, cilantro/scallion/chive, for garnish

Film a large soup pot or dutch oven with olive oil over medium heat. Add ground turkey and cook, breaking into small clumps, until no pink remains. Drain.

Film dutch oven again with olive oil and add onion, poblano and celery. Cook about 5 minutes, until vegetables begin to sweat. Add tomato paste, garlic, and herbs and cook until fragrant, about 1 minute. Add meat and toss to combine. Add tomatoes and enough chicken broth to cover and simmer for 30 minutes. Add juice of 1/2 lime, cilantro, and season to taste with additional salt and pepper. Serve immediately, refrigerate for up to a week, or freeze for a few months.