Three Bean Turkey Chili
2 tablespoons olive oil
2 pounds ground turkey (not lean)  
Kosher salt and freshly ground black pepper  
4 cloves garlic, chopped  
2 stalks celery, chopped  
1 large onion, chopped  
3 tablespoons chile powder  
2 tablespoons tomato paste  
One 28-ounce can diced tomatoes  
One 15-ounce can pinto beans, rinsed and drained  
One 15-ounce can kidney beans, rinsed and drained  
One 15-ounce can black beans, rinsed and drained  
One 4-ounce can diced green chiles (mild, medium or hot, as desired)  
2 cups chicken broth  
1 cup shredded pepper Jack or sharp Cheddar, for topping  
1 cup sour cream, for topping  
1 cup sliced scallions, for topping  
Instructions:
Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
Serve the chili topped with the cheese, sour cream and scallions.
