Smoky White Turkey Chili

Summary

1.5 to 3 hours

6-8 large servings

1 lb ground turkey
olive oil
2 large onions, chopped
3 bell peppers, preferably orange or yellow, chopped
3 cans of white beans, like great northern beans or cannellini beans (if using dried you’ll need about 1 lb of dried beans and will need to cook them ahead of time)
1 jalapeno, chopped (omit if you don't like it too spicy)
1.5 - 2 quarts of turkey stock (you can use chicken stock, but turkey stock is better if you can find it)
1 tablespoon garlic powder
2 tablespoon smoked paprika
2 tablespoon cumin
1 tablespoon chipotle chili powder
Optional: cayenne pepper powder or any other good smoky chili powder you (again, omit if you don't like it too spicy). You could also add any dried smoked whole chilies you have, however remove them before serving.
1 1/2 tsp Cinnamon
salt – if using regular stock (not low sodium) wait and taste it before adding
1 tsp fresh ground Pepper
1 cup whole milk (or Heavy cream or half and half)
shredded cheese, sour cream, and tortilla chips, for serving

Put a couple splashes of olive oil in a large chili pot and heat the pot to medium heat.
Brown the turkey until it is about 3/4 done browning. Throw in the onions and peppers (and jalapenos, if using) with a pinch of salt and stir everything around until the onions and peppers just start to caramelize.
In the meantime, rinse the beans under cold water in a colander and discard bean liquid from the cans.
Once the peppers and onions are soft and starting to caramelize (and the turkey is browned), add the turkey stock and the beans.
On top of the beans/turkey stock, add in the spices. The chili will be pretty watery at this point because of all the stock, don't worry it will cook down.
Allow the chili to simmer for at least an hour, preferably 2 or 3 hours, until it has reduced down and is much less watery. Stir every 15 minutes or so.
About 20 minutes before serving, turn the heat to low and add about a cup of cream/half and half/milk and stir. Add more if you like the chili to be really creamy.
Taste and add more salt/pepper/spices before serving if needed.
Serve hot with shredded cheese, sour cream and tortilla chips as desired.

Zabar's website, by Jennifer L. Heil.