4 tbsp vegetable oil
2lb lean ground turkey (Butterball suggested)
3 cloves of garlic, minced
1 medium Poblano pepper, small diced
1 large Vidalia onion, diced
1 tsp oregano
1 ½ tsp ground cumin
¾ tsp ground black pepper
½ tsp salt
1 ½ tsp chili powder
¼ cup flour
3 cups Progresso chicken broth
5 plum tomatoes, diced
1 12oz bag frozen shoepeg corn
5 15.5 oz cans Northern White Beans, drained and rinsed
Fresh cilantro, minced for garnish
In a 5qt pot, add 2 tbsp of vegetable oil and cook the turkey; breaking into small pieces as it browns. Remove from heat.
In a medium sauté pan add the remaining vegetable oil and cook the garlic, onion and pepper until the onion is translucent. Add to the turkey in the 5qt pot.
Return the pot to low-medium heat and add the next 6 ingredients and combine well.
Add the chicken broth and stir to combine. Stir in the corn, tomato and the beans.
Cover and cook on low for about an hour or until the chili has thickened; stirring often.
Serve with a dollop of sour cream and garnish with fresh cilantro.
Great with warm bread of your choice.