Ingredients

  • 1 large poblano pepper
  • 1 jalapeno pepper
  • Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground lean turkey
  • 3 tablespoons chili powder (I used Medium Hatch Chili Powder)
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon adobo sauce from can of chipotle peppers
  • 1/2 cup chicken stock
  • 14 1/2 oz can kidney beans, drained and rinsed
  • 28 oz. can crushed tomatoes
  • salt and pepper
  • sour cream, for serving
  • chopped parsley, for serving

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees F.
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Step 2

  • Place poblano and jalapeno peppers on a baking sheet lined with foil, drizzle with olive oil, and rub to coat. Roast peppers in oven about 30 minutes, turning once during roasting.
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  • Length: 30 minutes

Step 3

  • Remove from oven, immediately wrap loosely in foil, and let sit 15-30 minutes. Peel off and discard the skin.
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  • Length: 30 minutes

Step 4

  • Remove the seeds and ribs, and discard. Dice peppers and set aside.
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Step 5

  • Heat 2 Tbsp olive in in a large pot over medium heat.
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Step 6

  • Add onion and garlic and saute until softened, 5 to 8 minutes.
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  • Length: 5 minutes

Step 7

  • Add ground turkey and heat until cooked through, breaking up into pieces and stirring occasionally as it cooks. Season with salt and pepper. Once cooked, add chili powder, chipotle peppers, jalapeno and poblano peppers, and adobo sauce. Stir to combine then add chicken stock, beans, and tomatoes. Cover, reduce heat to low, and let cook at least 1 to 2 hours, stirring ocassionally. Season with salt, pepper, and chili powder to taste before serving.
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  • Length: 120 minutes

Step 8

  • Serve in bowls topped with sour cream and chopped fresh parsley.
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