Recipe courtesy of Nealey Dozier
Print
Total:
2 hr 25 min
Prep:
15 min
Cook:
2 hr 10 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 2 stalks celery, diced
  • 1 small jalapeno pepper, seeded and minced
  • 1 small onion, chopped
  • 1 poblano pepper, seeded and diced
  • 3 large cloves garlic, minced
  • 1 tablespoon ground chile powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 6 cups (1 1/2 quarts) chicken or turkey stock
  • 3 to 4 cups shredded cooked turkey
  • Two 15-ounce cans white beans, such as great Northern or cannellini
  • 1 cup fresh, frozen or canned yellow corn (thawed if frozen, drained if canned)
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk or heavy cream
  • Cayenne pepper, to taste, optional
  • Serving suggestions: cooked white rice, sour cream or creme fraiche, grated Cheddar and hot sauce, such as Tabasco or Cholula

Directions

Heat the olive oil in a large Dutch oven over medium heat. Add the celery, jalapenos, onions and poblanos and cook until very soft, 8 to 10 minutes. Add the garlic, chile powder, cumin and coriander and cook for another minute. Add the stock, turkey, white beans and corn to the Dutch oven and season with a generous amount of salt and pepper. Bring the liquid to a boil, reduce the heat and simmer for 1 hour. Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until thick and golden, 1 to 2 minutes. Stir in the milk and continue whisking until the mixture is thick and creamy, 2 to 3 minutes. Season with salt and pepper. Whisk the mixture into the chili until it is completely incorporated and there are no lumps. Continue cooking the chili over low heat, stirring occasionally, for another 45 minutes to an hour. Generously season with salt, pepper and cayenne to taste. The chili is good straight from the pot, but is even better served 1 or 2 days after cooking. Serve over cooked white rice with sour cream, freshly grated Cheddar and hot sauce on the side.

Cook's Note

If serving later, reheat over medium-low heat until warmed. Add more stock if the chili seems too thick, or a superfine flour, such as Wondra, if it seems too thin.

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