Turkey: Not just a country on the Black sea, or a bird you stuff in November. It also forms the base for many a delicious chili, including this one. Poblano pepper and kale provide the healthy green stuff, corn kernels a dash of sweetness, and a blend of chili and cumin bring warm, subtle flavors to a chili where every bit is doing its part. You'll cherish every spoonful until you find yourself with an empty bowl. Gobble, gobble.
Stem poblano pepper, seed, and cut into ¼" dice.
Halve and peel shallot. Cut halves into ¼" dice.
Stem and coarsely chop cilantro.
Stem and coarsely chop kale.
Make slurry by combining cornstarch and 2 Tbsp. water.
Brown the Turkey
Heat 2 tsp. olive oil in a medium pot over medium heat. Add turkey to hot pot. Cook, breaking up with a spoon, until no pink remains, 4-6 minutes.
Season with ¼ tsp. salt. Transfer turkey to a plate.
Reserve pot; no need to wipe clean.
Start the Chili
Return pot used to brown turkey to medium-high heat.
Add 1½ tsp. olive oil, poblano pepper (reserve 2 Tbsp. for garnish), shallot, seasoning rub, and half the cilantro (reserve remaining for garnish). Stir occasionally until beginning to soften, 2-3 minutes.
Add corn and kale. Cook until kale is slightly wilted, 2-3 minutes.
Finish the Chili
Stir turkey and any accumulated juices, milk, 1 cup water, and cornstarch slurry into pot.
Bring to a simmer. Cook until slightly thickened, 3-4 minutes.
Season with ¼ tsp. salt.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining poblano (to taste), remaining cilantro, and red pepper flakes (to taste). Bon appétit!