1chipotle pepper in adobo saucenote - do not use the entire can of chilis -- only 1 pepper
1teaspoonadobo saucefrom the can of chipotle peppers
2cupschicken brothlow sodium
FOR THE SIMPLE TURKEY CHILI :
1/2sweet bell pepperseeded and diced
1jalapeño pepperdiced (for more heat- keep seeds and membranes, for less, discard seeds and membranes)
1/2teaspoonancho chili powderor other chili powder
3poundsground turkeyI use 1 1/2 pounds extra lean and 1 1/2 pounds regular ground turkey.
1cupfire roasted hatch chilesskins, stems and seeds removed
215-ouncecans cannellini beansrinsed and drained
1/2cupcilantrochopped, + more for garnish
Monterey Jackor Cheddar Cheese, shredded
MAKE THE SPICY TOMATILLO SAUCE:
In a blender or food processor combine the tomatillos, chipotle pepper, adobo sauce and chicken broth. Pulse several times until pureed. Set aside.
MAKE THE SIMPLE TURKEY CHILI:
In a large dutch oven heat olive oil over medium high heat. Add onions, celery, bell pepper, jalapeño, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, chili powder, cayenne (if using), and oregano. Cook, stirring for an additional minute.
Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. This should take 5-6 minutes or until the turkey is browned.
Pour spicy tomatillo sauce into the turkey mixture. Add the bay leaf, hatch chiles and cannelloni beans. Stir to combine. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to low and simmer for 30 - 45 minutes minutes, stirring occasionally.
Stir in cornmeal and simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
Ladle chili into bowls and serve with optional accompaniments.
You can order Hatch Chiles online if you don't have access to a local roaster, or you can substitute canned green chiles.For a milder (less hot) chili, roast some poblano peppers over a gas stove or grill until well charred. Place roasted peppers in a bowl covered with plastic wrap and allow to cool, then slough off the charred skins and discard the seeds. Use in place of hatch chiles.