Turkey Chili

Ingredients

• 2 pounds ground turkey
• 2 ounces pancetta or ham, cut into 1/4-inch cubes
• 1 tablespoon olive oil + extra as needed
• 2 cups onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon salt
• 2 cups low-sodium chicken broth
• 1 package Carroll Shelby's® White Chicken Chili Kit

• 1 cup fresh flat-leaf parsley leaves, minced
• 4 cloves garlic, minced
• 2 lemons, zested

Directions

1. Make Chili: Cook turkey in a Dutch oven over medium-high heat, stirring, about 10 minutes, until cooked through. Remove turkey to a plate, drain fat and wipe out pot.
2. Cook pancetta in the same pot over medium-high heat, stirring, about 5 minutes, adding oil if needed, until browned and crispy. Drain on paper towels
3. Add enough oil to the fat to make 1 tablespoon. Add onions, garlic and salt and cook, stirring, about 5 minutes, until softened.
4. Return turkey and pancetta to the pot along with broth and Chili Kit Spice Packet (reserve Masa and Cayenne packets for another use). Cover, bring to a boil and then lower heat and simmer 30 minutes. Uncover and simmer 15 more minutes, until slightly thickened.
5. Make Topping: Stir together parsley, garlic and lemon zest in a small bowl.
6. Ladle chili into bowls, add topping and serve.