The best dang chili for a cold weekend.


There is nothing better than hearty chili on a freezing weekend in January. We got our dose of snow and we survived but that doesn’t mean that chili wasn’t on the docket since Friday morning. Believe it or not, this is my first batch of the winter. How this is so, I will never know. I guess that means we’ve officially slowed down a little since the holidays and it’s grand!

So this chili…it’s guilt-free, tasty and a fresh take on the classic recipes. I love using turkey as a healthier option with white beans. My garnishes are typically parsley or cilantro, dairy free almond mozzarella and hot sauce. My kids prefer a dollop of sour cream but I tend to sub it out for plain, greek yogurt and they never know the difference.

One recommendation though, when I buy my ground turkey I opt for thigh vs breast. Much more flavor and the difference really brings this recipe to life. <spoon clink> Enjoy the recipe below!



1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1 1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream


  1. Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

  2. To serve, spoon chili into deep bowls. Serve with garnishes.

  3. Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.