Yummy White Turkey Chili

Prep time: 15 minutes
Cook time: 2 hours
Serves: 8

For the soup:
2 tablespoons olive oil
1 small onion, chopped
2 stalks celery, diced
1 poblano pepper, seeded and diced
1 small jalapeno pepper, seeded and minced
3 large cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
6 cups (1 1/2 quarts) chicken or turkey stock
3-4 cups cooked, shredded turkey
2 15-ounce cans white beans, such as great Northern or cannellini
1 cup fresh, frozen or canned yellow corn (thawed if frozen, drained if canned)
Kosher salt and freshly ground black pepper, to taste
2 ounces (4 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk or heavy cream
Cayenne pepper, to taste (optional)

For serving, optional additions:
Sour cream or creme fraiche
Grated cheddar cheese
Hot sauce, such as Tabasco or Cholula
Cooked white rice

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery and peppers and cook until very soft, about 8-10 minutes. Add the garlic, chili powder, cumin and coriander and cook for another few minutes.

Add the stock, turkey, white beans and corn to the Dutch oven and season with a generous amount of salt and pepper. Bring the liquid to a boil, reduce the heat and simmer for one hour.

Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until thick and golden, 1 to 2 minutes. Stir in the milk and continue whisking until the mixture is thick and creamy, 2 to 3 minutes. Season with salt and pepper. Whisk the mixture into the chili until it is completely incorporated and there are no lumps.

Continue cooking the chili over low heat, stirring occasionally, for another 45 minutes to an hour. Generously season with salt, pepper and cayenne to taste. The chili is good straight from the pot, but is even better served one or two days after cooking. (Reheat over medium-low until warmed. Add more stock if the chili seems too thick, or Wondra flour if it seems too thin.) Serve over cooked white rice with sour cream, freshly grated cheddar and/or hot sauce on the side.