n a Dutch oven over medium heat, add olive oil and ground turkey. As the turkey begins to brown, stir in the chili powder, black pepper, garlic, bay leaf, mustard powder, paprika, and a pinch of salt.
After approximately ten minutes, once the turkey is browned, add the diced poblano pepper, corn, cob and onion. Sauté for five minutes.
Deglaze the pot with brewed coffee. Then, add the crushed tomatoes, chicken bouillon powder, black beans, red beans, and water. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for one hour. Lightly mash some of the beans as the chili cooks to help thicken it.
Once the chili has thickened to your desired consistency, remove it from the heat. Season with additional salt and pepper to taste.
