Turkey and Poblano Chili

By á-8096

Ingredients

• 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)

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

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.