Turkey Chili

I know it's not soup season but since I'm posting I'm going to post all my favs.

Ingredients

• ¼ Cup Olive Oil
• ¼ Cup Butter (unsalted preferred)
• 1 Anaheim Chile seeded and chopped or one can chopped green chills
• ½ red onion chopped
• 2 stalks celery finely chopped
• 1 red pepper chopped
• 1 leek white part only chopped (optional)
• 2 tsp. crushed garlic or 2 garlic cloves chopped
• 2 tsp. dried oregano
• ¼ cup corn flour (optional)
• 1 tsp. red pepper crushed (cayenne)
• 2 Tbs. Ground Cumin
• 2 Tbs. Ground Coriander
• 1 tsp. salt
• ⅛ cup sugar (optional)
• 6 cups chicken broth
• 1 bag frozen corn
• 4 cans of beans (your choice)--we love cannelini, kidney, pinto, and black (you can drain and rinse these or not--whatever you'd like)
• 2 lbs. ground turkey or 4 cups diced turkey (your choice)
• Toppings:
• Tortilla Chips
• Sour Cream
• Grated cheese
• Cilantro
• Avocado sliced or diced

Instructions

1. Brown turkey in a sauté pan and set aside.
2. In a separate sauté pan, add olive oil and butter, heat through until butter is melted. Add chopped chilis, onions, celery, red pepper, leek, and garlic. Sauté 10 minutes, or until vegetables are transparent. Add spices, sugar and corn flour.
3. In a large soup pot, pour in chicken broth, begin heating and add turkey, sautéed vegetable mixture, beans and frozen corn. Heat through. Keep warm on stovetop until ready to serve. Add toppings of your choice--grated cheese, sliced avocado, sour cream and cilantro are favorites.
4. Refrigerate leftovers up to three days; reheats well in microwave or on stovetop.