A lightened up ground turkey chili made with lean turkey, freshly roasted poblano peppers, and white beans.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Ingredients
2poblano peppers
1jalapeno, optional
4 clovesgarlic
2tablespoonolive oil
½cupdiced onion
1lbground turkey
32ozchicken broth
2 15 oz canscannellini beans, drained
1cupkale, finely chopped
2teaspooncumin
1teaspoonchili powder
1 ½teaspoonsalt
Instructions
Set oven to medium broil. Place whole poblanos, jalapeno (if using), and garlic cloves (still in skin) on a foil-lined baking sheet. Place under the broiler until the skin starts to blister and turn black, turning occasionally with tongs. **Note: the garlic will be finished first, in about 10 minutes. The garlic cloves should be tender and "mushy" inside when peel is removed. Peppers might take a few minutes longer.When peppers are finished roasting, place them into a sealed gallon freezer bag and let cool. After they've cooled, you should be able to easily peel off the outer skin (if a little remains, it's OK). Remove skin and seeds, dice and set aside, along with roasted garlic cloves.
In a large soup pot over medium heat, drizzle the olive oil and saute the onions until soft.
Add turkey, roasted poblanos, and roasted jalapeno. Cook for several minutes, breaking up turkey with a spoon as you go, until turkey is no longer pink.
Add the chicken broth, beans, whole roasted garlic cloves, kale and seasonings. Bring to a boil and then turn down to low. Using the back of a wooden spoon, smash garlic cloves against the side of the pot until they form a paste and dissolve into the chili.
Simmer for 15-20 minutes to allow flavors to mingle.
Serve, topped with a squeeze of fresh lime juice, avocado, shredded cheese and/or cilantro if desired.