Turkey Chili

Ingredients:

• 910 g ground turkey (not lean)
• 1 can (790 g) diced tomatoes
• 1 can (420 g) pinto beans, drained and rinsed
• 1 can (420g) red kidney beans, drained and rinsed
• 1 can (420g) black beans, drained and rinsed
• 1 can (110 g) diced green chilies
• 2 tbsp. l. olive oil
• 4 cloves garlic, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 3 tbsp chili pepper powder
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 cup coarsely grated pepper jack or mature cheddar cheese, for topping
• 1 cup sour cream, for topping
• 1 cup chopped green onions, for topping

Preparation:

1. Heat olive oil in a cast-iron skillet or large, wide saucepan over medium-high heat. Add ground turkey, 1 teaspoon salt, and grind a peppercorn grinder over the top several times. Cook, stirring with a wooden spoon, until browned, about 8 minutes.
2. Remove the ground turkey with a slotted spoon. Add the garlic, celery, onion, and 1/4 teaspoon of salt to the pan. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add chili powder and tomato paste. Cook, stirring, for 1 minute.
3. Return the ground turkey to the pot. Add the diced tomatoes, beans, green chiles, and chicken broth. Increase the heat to medium-high and bring to a gentle simmer. Then reduce the heat and simmer until the vegetables are tender and the flavors are combined, about 30 minutes.
4. Serve chili with cheese, sour cream and green onions on top.