Turkey and poblano chili

Prep time: 15 minutes Cooking time: 1 hour and 15 minutes
Photo by James D.
Adapted from myrecipes.com

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • Sliced scallions, sliced radishes, crumbled cotija or Monterey Jack cheese, and chopped avocado, for serving

  • 2

    (4-oz) cans mild green chiles, diced

  • 2

    (15.5-oz) cans great Northern beans, drained, rinsed

  • 6

    cups low-sodium chicken broth

  • 1

    tsp ground coriander

  • 2

    tsp ground cumin

  • 4

    tsp chili powder

  • 2

    Tbsp rosemary, finely chopped

  • 1/2

    cup parsley, finely chopped

  • 3

    garlic cloves, minced

  • 1

    large yellow onion, chopped

  • 2

    poblano peppers, seeded, chopped

  • Ground black pepper

  • Kosher salt

  • 2

    lb ground white turkey

  • 2

    Tbsp vegetable oil

Directions

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.

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