Ground Turkey Chili
A lightened up ground turkey chili made with lean turkey, freshly roasted poblano peppers, and white beans.
- 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.
Calories 328kcal (16%)Carbohydrates 34g (11%)Protein 32g (64%)Fat 7g (11%)Saturated Fat 1g (6%)Cholesterol 41mg (14%)Sodium 1306mg (57%)Potassium 881mg (25%)Fiber 7g (29%)Sugar 1g (1%)Vitamin A 1215IU (24%)Vitamin C 31.4mg (38%)Calcium 103mg (10%)Iron 4.2mg (23%)