Spicy Turkey and Chickpea Chili

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, poblano peppers and garlic. Season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are softened. Add the turkey and cook for 4 to 5 minutes or until cooked through, breaking up the meat with the back of a spoon as it cooks.

Add the flour and stir to combine. Add the tomato paste, chipotle peppers, chili powder, cumin, brown sugar, oregano, cinnamon, and cloves plus a dash of salt and pepper. Cook for 2 minutes. Add the chicken broth and chickpeas and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the chili thickens.

Ladle the chili into bowls and serve.