3 Bean Turkey Chili with Cornbread Cookies
2 tablespoons olive oil
3 stalks celery, chopped
1 large onion, chopped
1 poblano pepper, seeded and finely chopped
2 carrots, finely chopped
1 teaspoon Kosher salt, divided
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons chili powder
¼ teaspoon ground cumin
5 cloves garlic, chopped
2 tablespoons tomato paste
½ teaspoon sugar
1½ pounds ground turkey
12 ounces sweet turkey Italian sausage, removed from casings and crumbled
One 28-ounce can petite diced tomatoes
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 4-ounce can fire roasted diced green chiles
2 cups chicken broth
1 cup shredded pepper Jack or sharp Cheddar, for topping
1 cup sour cream, for topping
¾ cup sliced scallions, for topping
Serve with Sweet and Savory Cornbread Cookies
Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the celery, onion, poblano pepper, carrots, ½ teaspoon salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the garlic powder, onion powder, chili powder, cumin, garlic, tomato paste, sugar and cook, stirring, about 2 minutes. Remove to a small bowl and set aside.
Using the same pan, add the turkey, turkey sausage, ½ teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes.
Return the vegetable mixture to the pot and add the diced tomatoes, all the beans, green chiles and chicken broth. Continue cooking at medium-high and bring to a simmer, then reduce the heat to low and simmer until the flavors have melded, about 30 minutes.
Serve the chili topped with cheese, sour cream and scallions. And, don’t forget the Sweet and Savory Cornbread Cookies!