Poblano Turkey Chili
Warm & Hearty: Why Turkey Chili is the Ultimate Comfort Food
There’s something undeniably comforting about a steaming bowl of chili, especially when the temperatures drop or you just need a nourishing, home-cooked meal. But if you’re looking for a lighter, leaner take on this classic dish, turkey chili is the perfect solution. Packed with protein, fiber-rich beans, and bold spices, this version offers all the cozy flavors you crave without the heaviness of traditional beef chili. Whether you like it smoky, spicy, or loaded with toppings, turkey chili is a versatile, one-pot wonder that’s as satisfying as it is simple to make. Ready to spice up your next meal? Let’s dive into what makes this dish a must-have in your recipe rotation!
Poblano Turkey Chili
Smoky, hearty, and full of flavor, this poblano turkey chili brings just the right amount of heat. Packed with lean protein, tender beans, chilis and fire-roasted tomatoes, it’s a cozy one-pot meal perfect for cool nights.
Ingredients
1.5 pounds ground turkey
2 tablespoon olive oil
1 large onion, diced
1 stalk celery, diced
1 jalapeno, seeded and diced (you can leave the seeds in if you really like it hot)
1 poblano pepper, seeded and diced
1 clove garlic, minced
1 tablespoon ground cumin
1 tablespoon ancho chili powder
2 tablespoons chili powder
1 teaspoon black pepper
3 chipotle peppers in adobo sauce, roughly chopped
2 cans fire roasted tomatoes
3-4 cups water
2 tablespoons chicken or vegetable base
1 can each pinto beans, dark red kidney beans, light red kidney beans drained and rinsed
Instructions
In a large pot over medium heat, brown your ground turkey. Pull from the pot and set aside.
Add your olive oil, then add the onion, celery, jalapeno, and poblano peppers to the pot. Cook for 5 minutes until starting to soften, stirring occasionally.
Add the garlic and cook for another minute.
Mix the cumin, ancho chili powder, chili powder, and black pepper together in a small bowl, then add to the pot over the peppers and onions.
Let the spices warm for 2 minutes, stirring a couple times to release the natural oils from the spices.
Add the chipotle peppers and tomatoes to the pot. Mix it all together and let it cook for 2 more minutes.
Add the water, chicken or vege base.
Let this come up to a simmer and let it cook for 15 minutes.
Drain and rinse your beans and add them to the pot.
Add the turkey back to the pot and give it a good stir to incorporate all of the ingredients.
Let this cook for at least 30 more minutes, stirring occasionally.
Serving Suggestions
Serve as is, or add a dollop of sour cream and a sprinkle of cheese.
Add corn chips or make a batch of your favorite cornbread to go on the side or mixed with a scoop of chili.
Storing
This recipe freezes really well. I usually make a double batch to split with a friend or freeze for later. I would recommend, if you double the recipe only add about 3 tablespoons of chili powder instead of the full 4 or it can get quite strong.
