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1/4 cup extra-virgin olive oil |
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4 large cloves garlic, smashed, peeled and chopped |
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2 large poblano chiles, stemmed, seeded and diced |
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1 1/2 pounds ground turkey |
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1 tablespoon all-purpose flour |
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4 tablespoons tomato paste |
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3 tablespoons chili powder |
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1 tablespoon ground cumin |
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2 teaspoons (packed) dark brown sugar |
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1 teaspoon dried Mexican oregano, crushed |
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Kosher salt and freshly ground black pepper |
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1/2 teaspoon ground cinnamon |
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1/8 teaspoon ground cloves |
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3 cups low-salt chicken broth |
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One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained |
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Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
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