White Turkey Chili

Ingredients:

Chile

• 1 kg of ground turkey
• 4 poblano peppers
• 2 large slices of cornbread
• 2 tbsp. unrefined olive oil
• 4 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 2 tbsp cumin
• 1 tbsp coriander
• 1 can (400 g) of canned white beans
• 2 cups chicken broth
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• Hot sauce
• 1 cup sour cream

Toppings of your choice

• Grated sharp cheddar
• Chopped red onion
• 4 - 5 slices crispy bacon, chopped

Preparation:

1. Roast the peppers over a gas flame or under the broiler element of an oven, slightly opening the door to allow steam to escape and turning the peppers with tongs. Place the roasted peppers in a bowl and cover with plastic wrap to steam. Cool, peel, seed, and finely chop.
2. Preheat oven to 200°C.
3. Crumble cornbread, place on a baking sheet and toast until crispy golden crumbs form, about 10 minutes.
4. Heat olive oil in a Dutch oven over medium-high heat. Add the turkey and season with salt and pepper. Brown the ground meat, breaking it up into pieces. Add the garlic and onion and cook until soft, about 5 minutes. Add the cumin and coriander, then add the chopped pepper. Stir in the beans, broth, and herbs and simmer for 5 minutes. Season with hot sauce.
5. Turn off the stove and stir in the sour cream. Sprinkle with crushed crunchy chips, cheddar or onion of your choice and serve.