Turkey and Poblano Chili

Turkey and Poblano Chili
David Prince
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
1
onion, chopped
1
poblano pepper, chopped
2
teaspoons
ground cumin
1
28-ounce can diced tomatoes
2
15.5-ounce cans kidney beans, rinsed
kosher salt and black pepper
2
cups
shredded roasted turkey or chicken
tortilla chips (optional)

Directions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
  3. Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  5. Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.