Turkey-Poblano Chili


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, 2 tablespoons
  • Poblano chiles, 2, seeded and chopped
  • Yellow onion, 1 large, chopped
  • Ground (minced) turkey, 2 lb (1 kg)
  • Garlic, 4 cloves, minced
  • Chili powder, 4 tablespoons (1 oz/30 g)
  • Salt and freshly ground pepper
  • Crushed plum (Roma) tomatoes, 1 can (14½ oz/455 g) with juice
  • Kidney or pinto beans, 2 cans (14½ oz/455 g), drained and rinsed
  • Chicken broth, 1 cup (8 fl oz/250 ml)
  • Sour cream, ½ cup (4 oz/125 g)


  • Brown the vegetables and turkey

    In a Dutch oven over medium-high heat, warm the oil. Add the chiles and onion and sauté until softened, about 4 minutes. Add the turkey and cook, stirring to break up any clumps, until the meat begins to brown, 7–8 minutes.

  • Finish the chili

    Add the garlic and chili powder, season with salt and pepper, and cook, stirring frequently, for 1 minute. Add the tomatoes, beans, and broth. Bring to a simmer, reduce the heat to medium-low, and cook, uncovered, until thickened, about 10 minutes. Season to taste with salt and pepper. Ladle the chili into bowls, garnish with the sour cream, and serve.