2 lb. ground lean turkey
Salt and ground black pepper
1 tablespoon vegetable oil
2 medium jalapeño chiles
2 green bell peppers, stemmed, seeded and chopped finely
2 celery stalks, chopped finely
2 medium onions, chopped finely
6 medium cloves garlic, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (15-ounce) cans pork and beans, drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
1/4 cup of minced fresh chives
In a Dutch oven, drizzled some olive oil and brown the ground turkey. Season with salt and pepper to taste.
Once the turkey is cooked, reduce heat to medium. Add minced jalapeños, onions, celery, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
Transfer 1 cup cooked vegetable/turkey mixture to a food processor work bowl. Add 1 cup of beans and 1 cup of broth and process until smooth, about 20 seconds. Add this mixture, remaining 2 cups broth, and beans to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally for 10 to 15 minutes.
Stir in lime juice, cilantro, chives into chili and return to simmer. Adjust seasonings with salt and pepper. If you want an extra kick add some more jalapeños or a teaspoon of chili powder.
Serve topped with sliced avocados, chopped tomatoes, cheese and cilantro.
Source: Mohana's Original