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Turkey and Poblano Chili


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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 poblano pepper, chopped
  • 2 teaspoons ground cumin
  • 1 28-ounce can diced tomatoes
  • 2 15.5-ounce cans kidney beans, rinsed
  • kosher salt and black pepper
  • 2 cups shredded roasted turkey or chicken
  • tortilla chips (optional)


Servings 4
Preparation time 15mins
Cooking time 45mins


Step 1

1. Heat the oil in a large saucepan over medium-high heat.

2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.

3. Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.

4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.

5. Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.

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