Zesty Turkey Chili with Cilantro, Avocado, and Scallions

  • 1.5 lb ground turkey
  • 3 Tbsp vegetable oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 stalks celery, finely diced
  • 5-6 cloves garlic, sliced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 Tbsp chili powder
  • 1 bay leaf
  • 1 large can diced tomatoes
  • 6 cups chicken or vegetable stock
  • 1 can red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup picked cilantro leaves
  • 1 bunch scallions, sliced
  • Kosher salt and fresh cracked black pepper

In a large soup pot or dutch oven heat the oil over high heat.  Brown the turkey thoroughly, working in batches if necessary.  Do not worry too much about cooking the turkey through all the way, it will continue to cook in the stew.  The color is the most important –  the more color the better!  When all the meat is brown remove it from the pot and add the carrot, onion and celery.  Cook gently over medium heat until soft and fragrant (about 5 minutes).  Add the garlic, cumin, coriander and chili powder.  Cook one minute more until all the spices are fragrant.  Add the bay leaf. Add the tomatoes and stock.  Put the turkey back into the pot.  Bring mixture to a boil and then reduce to a simmer for 30-40 minutes, allowing the flavors to meld and the meat to get very tender.  Add the beans in the last 10 minutes of cooking.  Season to taste with salt and pepper.  Serve Chili HOT topped with diced avocado, a big handful of cilantro and some sliced scallions.