Creamy White Turkey Chili

• •
  Vegetable oil(30g)
• •
  Yellow Onion
• •
  Garlic(240g)
• •
  Low Sodium Chicken Broth
• •
  JalapeñO Pepper(57g)
• •
  Cilantro, Fresh(30g)
• •
  Cumin, Ground(15g)
• •
  Oregano, Dried(3g)
• •
  Ground Turkey, 99% Lean(907g)
• •
  Beans, Cannellini, Canned, Drained(1276g)
• •
  Half and half cream(180g)
• •
  Cornstarch(45g)
• •
  1 pinch salt ( to taste)
• •
  1 pinch pepper (to taste)

Instructions

1. 1Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook 3–4 minutes, stirring occasionally, until softened and translucent.
2. 2Stir in the fresh garlic and cook 30 seconds over medium-high heat until fragrant.
3. 3Pour in the low sodium chicken broth and add the chopped jalapeño pepper, fresh cilantro, ground cumin, and dried oregano. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer 10 minutes to develop flavor.
4. 4Add the ground turkey to the pot and cook 5–7 minutes over medium heat, breaking it apart with a spoon as it cooks, until no longer pink and cooked through.
5. 5Stir in the drained cannellini beans and simmer 5 minutes over medium heat until warmed through.
6. 6In a small bowl, whisk the cornstarch with ¼ cup of the half and half until smooth. Slowly stir this mixture into the pot while simmering over medium heat, then add the remaining half and half and stir 2–3 minutes until the chili thickens slightly 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 6 airtight containers while hot. Refrigerate up to 4 days or freeze up to 3 months.