Turkey and Poblano Chili

 

David Prince

Serves 4

Hands-on Time: 15m

Total Time: 40m

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.

Tip

The chili can be refrigerated for up to 1 day or frozen for up to 3 months.