2 tablespoons olive oil
2 stalks celery, diced
1 small jalapeno pepper, seeded and minced
1 small onion, chopped
1 poblano pepper, seeded and diced
3 large cloves garlic, minced
1 tablespoon ground chile powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
6 cups (1 1/2 quarts) chicken or turkey stock
3 to 4 cups shredded cooked turkey
Two 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
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk or heavy cream
Cayenne pepper, to taste, optional
Serving suggestions: cooked white rice, sour cream or creme fraiche, grated Cheddar and hot sauce, such as Tabasco or Cholula
If serving later, reheat over medium-low heat until warmed. Add more stock if the chili seems too thick, or a superfine flour, such as Wondra, if it seems too thin.
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