This ground turkey chili contains white beans, roasted poblanos, kale, 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: Healthy Ground Turkey Chili. This turkey chili is every bit as tasty as my beef chili, but it’s a lightened up version. Unlike typical white chilis, which are usually creamy and contain cheese, this recipe is dairy free. And while it’s light 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, you can add a fresh jalapeno to the recipe as well. Just roast it alongside the poblano peppers.
I made this ground turkey 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 tbsp olive oil
- 3 poblano peppers
- 1/2 cup diced onion
- 1 lb lean ground turkey
- 32 oz chicken broth
- 2 15 oz cans navy beans drained
- 1 cup kale finely chopped
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1 1/2 tsp salt
- To roast the peppers: Set the oven to broil. Place the poblanos on a foil-lined baking sheet. Place under the broiler until the skin starts to blister and turn black. Using tongs, rotate the peppers until they are blistering/blackening on all sides. When they're finished roasting, place the peppers 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.
- In a large soup pot over medium heat, drizzle the olive oil and saute the onions until soft. Add the diced roasted peppers and stir for 1 minute.
- Next, add the turkey and cook, breaking up with a spoon as you go, until it's no longer pink.
- Add the chicken broth, beans, kale and seasonings. Bring to a boil and then turn down to low.
- 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.