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.