Turkey Poblano Chili

By Late2Serenity

Ingredients

• 2 Tbs. olive oil
• 2 poblano chilies, seeded and chopped
• 1 large yellow onion, chopped
• 2 lb. ground turkey
• 4 garlic cloves, minced
• 4 Tbs. chili powder
• Salt and freshly ground pepper, to taste
• 1 can (14 1/2 oz.) crushed plum tomatoes
• 2 cans (each 15 oz.) kidney or pinto beans, drained and rinsed
• 1 cup chicken broth
• 1/2 cup sour cream

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a Dutch oven over medium-high heat, warm the olive oil. Add the chilies and onion and sauté until softened, about 4 minutes. Add the turkey and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes.

Add the garlic and chili powder, season with salt and pepper, and cook, stirring frequently, for 1 minute. Add the tomatoes, beans and broth. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, until thickened, about 10 minutes. Season with salt and pepper. Ladle the chili into bowls, garnish with the sour cream and serve immediately.