Step 1

Pour 1 tablespoon of olive oil into a large Dutch oven pot over medium-high heat.

Step 2

Add the ground turkey and sprinkle with salt and pepper to taste.

Step 3

Stir to break up any lumps and cook for about 8 minutes until the turkey loses its pink color.

Step 4

Transfer the turkey and its juices to a separate bowl.

Step 5

In the same pot, add the remaining tablespoon of olive oil and sauté the onion, garlic, corn, and chopped jalapeño for about 5 minutes, stirring often until the mixture softens and starts to brown.

Step 6

Add the remaining spices (cumin, coriander, chili powder, oregano, cinnamon, and cayenne) and stir for 30 seconds or until they are evenly distributed.

Step 7

Return the ground turkey to the pot, along with the canned green chiles and broth.

Step 8

Reduce the heat to a low simmer and cook uncovered for 45 minutes.

Step 9

Stir in the beans and simmer gently for another 20 minutes.

Step 10

Spoon the chili into bowls, then top with desired garnishes such as cilantro, avocado slices, lime juice, zest, blue corn chips, and sour cream.