White Ground Turkey Chili
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This white ground turkey chili contains white beans, roasted poblanos, kale, roasted garlic, and onions. It’s packed with flavor AND nutrients, and is so good you won’t even notice how healthy it is.
I really love chili. My beef chili is one of my first “signature” dishes; one that I became renowned for amongst my family and friends.
Today, I’m sharing my latest chili invention: White Ground Turkey Chili.
This turkey chili is every bit as tasty as traditional white chili, but it’s a lightened up version. It’s made without cream, cheese, or dairy. And while it’s low in calories, it has TONS of delicious flavor from the roasted poblanos and spices.
A lot of people consider chili a fall/winter food, but I think it can be enjoyed year-round with a little change-up of ingredients. This chili uses lean ground turkey, white beans, and roasted poblanos, with a little bit of kale for an extra nutritional boost. If you like heat, add a fresh jalapeno to the recipe as well. Just roast it alongside the poblano peppers.
I made this turkey poblano chili on a night when I felt like we all needed a good dose of nutrients, and it ended up being a crowd pleaser.
Typically I make it using just poblano peppers, but I’ve also experimented with using a combination of green bell peppers and anaheim chiles in place of the poblanos. It’s always come out tasty. Since poblanos, anaheims, and bell peppers are all pretty mild, feel free to mix and match, use whatever you like, or use whatever’s on sale at your store. Just be sure to taste test any chiles before using them so that you can gauge the level of spice. :)
Ground Turkey Chili
- 2 poblano peppers
- 1 jalapeno, optional
- 4 cloves garlic
- 2 tbsp olive oil
- 1/2 cup diced onion
- 1 lb ground turkey
- 32 oz chicken broth
- 2 15 oz cans cannellini beans, drained
- 1 cup kale, finely chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1 1/2 tsp salt
- 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.
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