Turkey and Poblano Chili

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time


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


  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.