Add heat and smokiness to this robust chili with a hint of chipotle chili powder. This Southwestern seasoning is made by grinding smoke-dried jalapeños into a powder. Look for it in the spice aisle along with regular chili powder.
1 tablespoon vegetable oil
1 pound ground turkey
1 large poblano pepper, seeded and finely chopped
2 cups water
1 teaspoon chipotle chili powder (such as Spice Islands)
2 (16-ounce) cans pinto beans, rinsed and drained
1 (16-ounce) jar mild salsa
Shredded cheddar cheese (optional)
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add turkey and poblano pepper; cook 5 minutes or until turkey is browned; stir to crumble. Stir in water and next 3 ingredients. Cover and bring to a boil. Mash beans lightly with a potato masher until soup is slightly thickened; ladle evenly into 6 bowls. Garnish with cheddar cheese, if desired.
Because of the doctoring up I did, gave this 3 stars, it's a good base to start with. Added salt, onions, garlic, dried cilantro, additional chili power along with the chipotle chili powder, used 2 cans of Rotel Tomatoes & Chilis instead of salsa and topped with avocado. served with CL Herbed Corn Muffins...yummers!
I was suprised by how tasty this turned out. The ingredient list left me skeptical. I followed the recipe exactly, except I replaced the wate with fat free less sodium chicken broth. I think this added extra flavor. This was just spicy enough for me, since I am not a fan of very spicy food. It was very quick and easy to prepare.