Thai Spiced Turkey Chili

• 2 Tbsp olive oil
• 1/2 c carrots, julienned
• 1/2 c onion, chopped
• 1 lb ground turkey
• 13.5 oz can light coconut milk
• 1/2 tsp cumin, ground
• 1 tsp cardamom, ground
• 2 tsp coriander, ground & husks sifted out (may use less if coriander is fresh and/or pre-ground)
• 1 tsp fresh ginger paste
• 1/2 Tbsp fresh lemongrass paste
• 3/4 tsp salt
• pepper, to taste
• 1 tsp garlic, minced
• 15.5 oz can great northern beans, rinsed & drained

1. In a Dutch oven or other large pot, heat oil over medium heat. Add carrots and onion and saute until softened.
2. Add the ground turkey and cook until browned, breaking into bite-sized pieces.
3. Add remaining ingredients. Bring to a simmer and turn heat to low. Simmer until thickened to desired consistency.
4. SLOW COOKER: Cook carrots, onion, and turkey as above. Add the carrots, onion, turkey, and remaining ingredients to slow cooker. Cook on LOW, removing lid toward the end of cooking to thicken sauce.

olive oil, carrots, onion, ground turkey, light coconut milk, cumin, cardamom, coriander, ginger paste, fresh lemongrass paste, salt, pepper, garlic, great northern beans

Taken from www.epicurious.com/recipes/member/views/thai-spiced-turkey-chili-53049921 (may not work)