Ingredients

The following ingredients have 8 Servings
  • 1 cup chopped celery 
  • 3 cups chopped yellow onion
  • 2 tbsp olive oil (divided)
  • 1/2 tsp salt (divided)
  • 1/4 tsp black pepper
  • 2 lbs dark ground turkey
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground chipotle
  • 2 tbsp minced fresh garlic
  • 28- ounce can diced fire roasted tomatoes
  • 15- ounce can black beans (drained and rinsed)
  • 1/4 cup cornmeal
  • 3 cups chicken stock
  • grated cheddar cheese
  • sour cream
  • corn chips
  • fresh cilantro
  • guacamole (or avocado slices)
  • cornbread

Instruction

  • Heat a large pot over medium heat and add the celery, onion, one tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 tsp black pepper. Cook for 10 minutes, until softened.
  • Turn the heat up to medium high. Add the turkey to the pot and season with the remaining 1/4 teaspoon of salt. Brown the turkey for about 5 minutes, until fully cooked through, breaking the turkey up into small pieces with your spatula.
  • Add the cumin, chili powder, coriander, chipotle, and garlic and stir for 1 minute, until fragrant.
  • Add the tomatoes, black beans, cornmeal, and chicken stock, and bring the mixture to a boil. Reduce to a simmer, then cook for 20 minutes, stirring every 5 minutes (the cornmeal has a tendency to settle at the bottom of the pan).
  • Taste the chili and add more salt if you'd like.
  • To serve, ladle the chili into bowls and top with grated cheese, sour cream, corn chips, or whatever toppings you'd like. Enjoy!