Turkey Poblano White Bean Chili
This recipe calls for poblano chili peppers—I buy mine at Fred Meyer and Food4Less, but if you don’t have poblanos, substitute a green bell pepper! To blister, cut peppers in half and rub the skin with oil. Place under the broiler, skin side up, on high heat—turning as necessary to get all sides. When peppers are done and cooled enough to touch, peel off the skin (you don’t have to get it all off). If you want added spice, add blistered jalapeños as well.
Additionally, this recipe can be adjusted to what you have on hand! Want to make it last longer? Add another can of beans and an additional 14oz can of tomatoes, or a can of corn! Seasonings can be substituted as well—use what you can to make it flavorful.
Ingredients
- 2 tablespoons tomato paste
- 1 large onion, finely diced
- 5 cloves garlic, crushed
- 2-3 poblano chili peppers, blistered, peeled, chopped into 1/2’’ squares
- Alternatively use 2 green bell peppers or 3 large jalapeños roughly chopped
- 2 teaspoon chili powder
- 1 teaspoon hot or smoked paprika
- 2 teaspoon coriander
- 2 teaspoon oregano
- 1 tablespoon hot sauce, I used chipotle
- 1 teaspoon ground cinnamon
- 1.3-1.5 pounds ground turkey
- 1 28 oz can whole peeled tomatoes, crushed by hand (diced will work, too!)
- ½ cup chicken or veggie stock
- 1 15 oz can cannellini beans
- Salt and pepper to taste
- 4-5 tablespoons olive oil
- Sour cream, lime juice, chives, cilantro, and/or shredded cheese, for topping
Instructions
- Heat 1-2 tablespoons olive oil in a large pot over medium-low heat. Add the onion and garlic—sprinkle with salt and cook until softened and translucent. Add the tomato paste, and stir until it begins to caramelize slightly, then add chopped poblano (or green bell pepper and jalapeño), and stir to combine—salt and pepper to season. Cook for 4 more minutes, then remove contents from pot and set aside.
- In the same pot, bring heat to medium-high and add 2 tablespoons olive oil. When oil is hot, add ground turkey and break into chunks, but don’t begin to stir. Allow meat to brown, then add to salt and pepper to season, chili powder, smoked paprika, coriander, oregano, and cinnamon. Stir and cook until meat is nearly done. Add in the onion and pepper mixture and stir.
- Add the hot sauce, chicken stock, beans, and crushed tomatoes and juices into the pot and stir to combine. Salt and pepper to taste.
- Allow chili to simmer, uncovered, for 40 minutes, or until the liquid evaporates and the chili thickens. Stir occasionally and adjust seasoning as necessary.
- Serve with sour cream, lime, cilantro, and shredded cheese!