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Turkey and Poblano Chili

Turkey and Poblano Chili
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2009

Quick Tip

Turkey and Poblano Chili
The chili can be refrigerated for up to 1 day or frozen for up to 3 months. 

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