Creamy White Turkey Chili

• •
  2 tbsp Vegetable oil
• •
  1 Yellow Onion(110g)
• •
  4 Garlic(12g)
• •
  1 Low Sodium Chicken Broth(946g)
• •
  2 oz JalapeñO Pepper
• •
  2 tbsp Cilantro, Fresh
• •
  1 tbsp Cumin, Ground
• •
  0.5 tsp Oregano, Dried
• •
  2 lbs Ground Turkey, 99% Lean
• •
  45 oz Beans, Cannellini, Canned, Drained
• •
  0.8 cup Half and half cream
• •
  3 tbsp Cornstarch
• •
  1 1 pinch salt ( to taste)
• •
  1 1 pinch pepper (to taste)

Instructions

1. 1Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 large chopped onion and cook 3–4 minutes, stirring occasionally, until softened and translucent.
2. 2Stir in 4 cloves minced garlic and cook 30 seconds until fragrant.
3. 3Pour in 1 quart chicken stock and add the 2 oz chopped canned jalapeños, 2 tablespoons fresh cilantro, 1 tablespoon ground cumin, and ½ teaspoon dried oregano. Bring to a boil over high heat, then reduce heat to medium-low and simmer 10 minutes to develop flavor.
4. 4Add 2 pounds shredded cooked turkey meat and stir to combine. Simmer over medium-low heat for 5 minutes until the turkey is warmed through.
5. 5Stir in 45 oz cannellini beans and simmer 5 minutes over medium heat until heated through and the flavors meld.
6. 6In a small bowl, whisk 3 tablespoons cornstarch with ¼ cup of the half and half until completely smooth. Slowly stir this slurry into the simmering pot, then pour in the remaining half and half. Stir over medium heat for 2–3 minutes until the chili thickens and coats the back of a spoon.
7. 7Remove from heat and season with salt and pepper to taste.
8. 8Divide the chili evenly into meal-prep containers while hot. Seal and refrigerate up to 4 days or freeze up to 3 months.