Turkey chili recipe

Ingredients

• 2 Tablespoons grapeseed oil
• 1 medium yellow onion, diced
• 1 garlic clove, minced or pressed
• 1 poblano chile pepper, seeds removed and finely chopped
• 1¼ pounds lean ground turkey
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 pound Roma tomatoes (hothouse), chopped
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• Two 15-ounce cans cannellini beans (can substitute any bean), drained and rinsed

1. Heat the oil in a medium pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent. Add the garlic and poblano pepper and sauté for 3 to 4 minutes.
2. Mix in the meat and brown until it is no longer pink. Season with the salt, cumin, oregano, black pepper, and optional cayenne pepper.
3. Add the tomatoes, broth, and water and bring to a simmer. Add the beans and bring to a boil, then the reduce heat to low. Cover the pot and simmer for 8 to 10 minutes.