Step up your chilli game with this green version of your favourite warm and comfort meal. Made with celery, corn, green salsa, and white kidney beans this hearty meal packs the veggies and flavour.
2 tablespoons olive oil, divided
500 g ground turkey
Kosher salt and black pepper, to season
2 small yellow onions, diced
2 stalks celery, diced
1 green bell pepper
3 garlic cloves, minced
2 1/2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dry oregano
1 (540 mL) can white kidney beans
1 1/2 cups (about 1 can) corn kernels or white hominy
1/2 cup (125 ml) light flavoured beer or chicken broth
2 cups (500 ml) green salsa
2 poblano peppers
1 jalapeno pepper
1 small handful cilantro, including stems
1 1/2 to 2 cups (375 to 500 ml) chicken broth, divided
Sour cream, for topping
Diced avocado, for topping
Cilantro, for topping
Sliced green onion, for toppiing
Thinly sliced radish, for topping
Crushed tortilla chips, for topping
Lime wedges, for topping
Heat one tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium-high. Add in the ground turkey, season with salt and pepper, and cook until golden and cooked through. Remove the turkey from the pot and set aside.
Add the remaining tablespoon of oil to the pan and add in the onions, celery, and bell pepper. Season with salt and pepper, turn the heat down to medium, and cook stirring occasionally until golden and tender, about five minutes. Stir in the garlic, cumin, and chili powder and cook for another minute to take the edge off the garlic and lightly toast the spices. Add the turkey back into the pot along with the oregano, beans, and corn or hominy. Deglaze the pan with the beer and stir in the salsa. Turn the heat down to low.
With your broiler turned to high or over the open flame of a grill or gas stove top, char the skins of the poblanos and jalapeno until blistered and the peppers are soft. Transfer the peppers to a bowl, cover, and allow to cool and steam for five minutes. Peel the charred skins from the peppers and transfer the flesh to a blender or small food processor along with the cilantro, including the stems. Add in ½ cup of the chicken broth and blitz until smooth.
Pour one cup of the remaining chicken broth along with the pepper puree into the pot, turn the heat up to medium, and bring to a simmer. Cook for five minutes to bring the flavours together. If the chili looks a bit thick, add the last half a cup of chicken broth.
Serve immediately topped with sour cream, avocado, cilantro, green onions, radish, chips, and/or lime wedges or divide into containers, allow to cool, and store in the fridge for up to three days or in the freezer for up to three months. Enjoy!