Turkey Poblano Chili
Get ready to warm up with a comforting bowl of flavorful and hearty turkey chili. Browned poblano chilies, onions, and ground turkey come together with a mouthwatering blend of spices and beans in this satisfying dish. Topped with a dollop of creamy sour cream, this chili is a delicious and easy-to-make meal perfect for cozy nights at home.
— Constant Cookbook
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
Instructions
- <b>Brown the vegetables and turkey</b>
- In a Dutch oven over medium-high heat, warm the olive oil. Add the chilies and onion and saut&#233; 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.
- <b>Finish the chili</b>
- 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. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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