Turkey and poblano chili
Prep time: 15 minutes
Cooking time: 1 hour and 15 minutes
- 2 Tbsp vegetable oil
- 2 lb ground white turkey
- Kosher salt
- Ground black pepper
- 2 poblano peppers, seeded, chopped
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup parsley, finely chopped
- 2 Tbsp rosemary, finely chopped
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 6 cups low-sodium chicken broth
- 2 (15.5-oz) cans great Northern beans, drained, rinsed
- 2 (4-oz) cans mild green chiles, diced
- Sliced scallions, sliced radishes, crumbled cotija or Monterey Jack cheese, and chopped avocado, for serving
Preparation time 15mins
Cooking time 75mins
Adapted from myrecipes.com
1. In a large Dutch oven or heavy-bottomed pot, heat 1 Tbsp of the oil over high heat. Season turkey with salt and pepper and add to pot, breaking up with a wooden spoon, and cook until browned, about 10 minutes. Remove turkey with a slotted spoon and transfer to a large plate.
2. Add remaining 1 Tbsp oil and reduce heat to medium-high. Add peppers, onion, and garlic and cook until peppers and onion begin to soften, about 6 minutes. Add parsley, rosemary, chili powder, cumin, and coriander and cook until fragrant, about 1 minute. Add broth, scraping up the browned bits on the bottom of the pot with a wooden spoon.
3. Add turkey back to pot along with beans and chiles and bring to a simmer. Cook, partially covered, until turkey is tender, about 1 hour.
4. Season with more salt and pepper. Serve chili topped with scallions, radishes, cheese, and avocado.
Makes 4 servings. Each serving: 576 cal, 10 g fat, 72 g protein, 48 g carb.