30-Minute White Bean Turkey Chili

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 poblano peppers, seeded and chopped
• Kosher salt and freshly ground black pepper
• 2 medium cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 pound ground white turkey meat
• 2 cups low-sodium homemade or store-bought chicken broth
• 1 can cannellini beans, drained
• 1 can chopped green chilies
• 1 tablespoon freshly squeezed juice from 1 lime
• 1/2 cup cilantro, stems removed and leaves roughly chopped

Directions

Warm the oil in a 12-inch skillet set over medium-high heat; once it glints, stir in the onions, jalapeno, and poblano peppers with a pinch of salt. Cook, stirring now and then, until the vegetables have softened, 3 to 4 minutes. Sprinkle in the garlic, cumin, and oregano, and continue cooking, while stirring, just until they smell fragrant, about 1 minute longer. Add the turkey and use a wooden spoon to ease it into small pieces as it cooks; stop when the meat has only just turned from pink, 3 to 4 minutes. Pour in the broth, beans, and chilies, and bring the mixture to a simmer. Press a portion of the beans with a potato masher so the liquid gains some body. Add salt and pepper to taste, and let everything bubble until the chili tightens up, 6 to 8 minutes longer. Finish by stirring through the lime juice followed by the cilantro, then use a ladle to portion it into serving bowls.