Turkey and Chorizo Chili with White Beans

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 8 ounces bulk Mexican chorizo sausage
• 1 cup diced onion
• ½ cup diced celery
• 1 jalapeno pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1 tablespoon ground thyme
• 2 cloves garlic, chopped
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can cannellini beans, rinsed and drained
• ½ (28 ounce) can tomatillos, drained and chopped
• 1 (7 ounce) can diced green chiles
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon chopped fresh cilantro, or to taste

Step 1

Gently heat some oil in a large pot over medium-high heat. Add the ground turkey and chorizo, breaking it up as it cooks, until it’s starting to brown—this should take about 5 minutes. Toss in the chopped onion, celery, and jalapeno, and keep cooking everything together until the meat is fully browned and the onion is soft and translucent, which will take another 5 minutes or so.

Step 2

Sprinkle in the cumin, coriander, oregano, thyme, and garlic, stirring everything to let those flavors wake up. Pour in the tomatoes, cannellini beans, tomatillos, and green chiles, then add a splash of soy sauce for a little extra depth. Turn the heat down to low and let the chili simmer gently for about 20 to 30 minutes so all the flavors can meld. Just before serving, stir in some fresh cilantro for a bright, fresh finish.