Ingredients

• 1/4 bunch cilantro, chopped
• 1/4 cup extra-virgin olive oil
• 1 large sweet onion, diced
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 3 pounds ground turkey (50-50 light and dark meat)
• 1/4 cup all-purpose flour
• 1/4 cup chili powder
• 3 tablespoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 4 cups low-sodium chicken stock
• 2 15-ounce cans cannellini beans, with liquid

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Instructions

1. In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
2. In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
4. Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.
5. Photograph by Con Poulos