2 lbs ground turkey
2 Tbsp canola or vegetable oil
1 medium onion, diced
1 lb green chiles, mild or hot, diced
1 lb canned diced tomato, with its juice
1 medium potato, any kind, peeled and diced
1-1/2 Tbsp thyme leaf
Kosher salt and black pepper, to taste
In a 4-quart stock pot, sauté the turkey in oil over low-medium heat until it's no longer pink. Add the onion, and continue cooking until the onion is translucent. Add remaining ingredients, turn heat to simmer, and cook, partially covered, until the potato is cooked and starting to fall apart, and the chili has thickened (add water, a few Tbsp at a time, to keep it from sticking if necessary). Serve with big chunks of cornbread.