SLOW-SIMMERED TURKEY CHILI WITH POBLANO, WHITE BEANS & BAKED TORTILLA CHIPS

SERVES 4

2 tbsp extra-virgin olive oil, divided 1½ lbs ground turkey Kosher salt and freshly ground black pepper to taste 2 poblano chilis 2 yellow onions, minced 2 cloves garlic, minced 2 tsp ground cumin 2 tsp dried oregano 2 tsp chili powder 4 cups chicken stock 2 cups canned white beans, drained and rinsed 6 corn tortillas, cut into 8 wedges each 1 cup whole milk 2 plum tomatoes, diced, for garnish ½ cup shredded cheddar cheese, for garnish Preheat the oven to 425°F. In a large pot, heat 1 tablespoon of the olive oil over medium heat. When the oil is shimmering, add the turkey and season with salt and pepper. Cook the turkey for about 10 minutes, breaking it up with a wooden spoon as it browns.

Add the poblanos, onions and garlic to the turkey and cook until the onions are soft and translucent, about 5 minutes. Stir in the cumin, oregano and chili powder; cook until fragrant, about 1 minute. Stir in the stock and the beans. Increase the heat to high and bring the mixture to a boil; reduce the heat to medium and simmer until thickened, 30 to 40 minutes.

Meanwhile, toss the tortilla wedges on a baking sheet with the remaining olive oil. Season with salt and bake until golden and crisp, about 15 minutes.

Add the milk to the chili, stirring to combine, and increase the heat to medium-high. Simmer until warmed through, 4 to 5 minutes. Taste and add salt and pepper as needed. Allow the chili to cool completely, then refrigerate, covered, for up to 4 days, or transfer portions to airtight containers and freeze for up to 1 month.

To reheat the chili, place it in a medium pot and warm, covered, over medium heat. Keep the tortilla chips in an airtight container at room temperature until ready to serve, up to 2 days.

Before serving, garnish with the tomatoes, cheese and tortilla chips.