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1
Season turkey liberally with salt and pepper.
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2
Heat oil in large Dutch oven over medium-high heat until just smoking.
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3
Add turkey, skin-side down, and cook without moving until skin is golden brown, 6 to 8 minutes.
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4
Using tongs, turn turkey and lightly brown on other side, about 2 minutes.
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5
Transfer turkey to plate; remove and discard skin.
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6
While turkey is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh.
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7
In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, 10 to twelve 1-second pulses, scraping down sides of workbowl halfway through.
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8
Transfer mixture to medium bowl.
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9
Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
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10
Pour off all but 1 tablespoon fat from Dutch oven (adding more vegetable oil if necessary) and reduce heat to medium.
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11
Add minced jalapenos, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
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12
Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
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13
Remove pot from heat.
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14
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
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15
Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
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16
Add vegetable-bean mixture, remaining 2 cups broth, and turkey breast (bone-side down) to Dutch oven and bring to boil over medium-high heat.
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17
Reduce heat to medium-low and simmer, covered, stirring occasionally, until turkey registers 160 degrees on instant-read thermometer, 30 to 35 minutes.
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18
Using tongs, transfer turkey to large plate.
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19
Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
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20
Mince remaining jalapeno, reserving and mincing ribs and seeds (see note above), and set aside.
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21
When cool enough to handle, shred turkey into bite-sized pieces, discarding bones.
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22
Stir shredded turkey, lime juice, cilantro, scallions, and remaining minced jalapeno (with ribs and seeds if desired) into chili and return to simmer.
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23
Adjust seasonings with salt and pepper and serve.
