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heat olive oil in a large pot over medium-high heat and stir in the ground turkey. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. transfer turkey to a bowl; set aside. in the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. add the carrots and celery. continue to cook and stir until tender, about 8 more minutes. stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. cook and stir until fragrant, about 2 minutes. mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. season with salt and black pepper. bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. remove chile halves, and garnish with the remaining cilantro before serving.
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Controlled pour dispenser — drizzle olive oil without glugging
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol