There's nothing like a bowl of chili after a long day, good or bad. Something about the combination of ground meat, beans, and seasoning just sets our culinary hearts aflutter, no matter how many times we make it. This version, a variation on a classic white bean and turkey chili, provides the necessary flavor and filling nature, providing several bowls of warm delight.
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You Will Need
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping.Poblano peppers can vary in spice level; most are mild, but a few can be quite hot.
Drain and rinse cannellini beans.
Combine cornstarch and 2 Tbsp. cold water in a mixing bowl. Set aside.
In another mixing bowl, combine green portions of green onions and sour cream. Set aside.
Cook the Turkey
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, seasoning and ¼ tsp. salt to hot pot. Stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes.
If using ground pork, use 1 tsp. olive oil and add ground pork, seasoning, and ¼ tsp. salt to hot pot. Stir occasionally, breaking up with a spoon, until no pink remains, 5-7 minutes.
Transfer turkey to a plate or bowl.
Reserve pot; no need to wipe clean.
Cook the Vegetables
Return pot used to cook turkey to medium heat and add 1 tsp. olive oil.
Add poblanos, white portions of green onions, and ¼ tsp. salt to hot pot and stir occasionally until tender, 3-5 minutes.
Cook the Chili
Stir cornstarch-water mixture to recombine.
Add turkey, beans, 1 cup water, demi-glace, cornstarch-water mixture, and ¼ tsp. salt to pot.
Bring to a simmer. Once simmering, cover, and cook until thickened, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping chili with scallion sour cream and cheese and garnishing with crispy garlic. Bon appétit!
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