Green Chile Turkey Chili

Modified from the Penzey’s website

3 Tablespoons olive oil, divided
1 lb. ground turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1 fresh pasilla/poblano pepper, diced
1 green bell pepper, diced
1/4 cup Penzey’s Bold Taco Seasoning*
2 bay leaves

*Or substitute
1 Tablespoon ground cumin
2 teaspoons Mexican oregano
1/4 teaspoon cayenne pepper
salt to taste

1 4-oz. can diced green chiles
1/2 12-oz. jar Trader Joe’s salsa verde
2 cups water
15-oz. can Navy beans

sour cream for serving

Heat 2 TB. of the oil in a stock pot or large saute pan over medium heat. Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible.  Once the turkey is no longer pink, transfer it to a bowl and set aside. Add the remaining oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 minutes. Add the pasilla and bell pepper and stir until fragrant, about 2 minutes. Add the taco seasoning (or cumin, oregano and cayenne) and stir until combined. Add the turkey, bay leaves, canned green chiles, salsa, beans, and water.  Stir to combine and then bring to a simmer.  Once simmering, cover and turn the heat down to low. Simmer for at least 30 minutes. Taste and add salt as needed. Ladle into bowls and garnish with sour cream if desired.