olive oil
1 yellow onion, chopped
2 parsnips, peeled and diced
5 garlic cloves, diced
1 green bell pepper, chopped
2 habanero peppers (small ones), diced fine - be EXTREMELY careful when cutting habaneros - the juice/oil from the pepper CAN burn your skin and eyes when raw so wear gloves and be sure to wash your hands when you are done. Also place any utensils that touched the peppers immediately in the sink.
1 package cut baby bella or white button mushrooms, sliced and roughly chopped.
1 c. corn kernels, frozen is fine
1 15 oz can cannellini beans
1 15 oz can ceci beans (chick peas)
1 lb ground turkey meat (preferably turkey thighs)
2 c. chicken broth
1 1/2 tbs horseradish mustard
2 tbs tomato paste
2 tbs smoked paprika
1 1/2 tbs ground cumin
1 tsp sage
1 tbs parsley
1 tsp cocoa powder
2 tbs dark brown sugar
pinch of salt
sour cream and white cheddar cheese for serving – optional


*In a large stock pot add enough olive oil to coat the bottom of the pan. Place over medium heat and add onions - saute until fragrant translucent.
*Add in parsnips and allow to cook for about 5 minutes until becoming tender.
*Next add in your garlic, both kinds of peppers, mushrooms and corn. Stir to combine and allow veggies to cook for about 5 minutes until tender.
*Place turkey meat in pot with veggies and break up using a wooden spoon. Cook until the turkey is browned.
*Now add in your beans and chicken broth - again stir to combine.
*Season chili with a pinch of salt and then add in the mustard, tomato paste and next 5 ingredients. Stir until well combined. Chili should be bubbling at this point - reduce heat to low, cover with lid slightly ajar and simmer for 45 minutes, stirring occasionally. Keep and eye on it, if it starts to get too dry, add in more chicken broth by the 1/2 cup full. Once chili has simmered for at least 45 minutes, spoon into bowls and serve with sour cream and shredded cheese.