Fruity and mild, the poblano pepper gives this chili flavor but not a lot of heat. Serve this one-pot dish with a wedge of cornbread for a warming weeknight supper.
1 cup prechopped red onion
1/3 cup chopped seeded poblano pepper (about 1)
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges
How to Make It
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
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We love this recipe. I always double it and here are my own modifications: One whole can tomato paste; either white, pinto or black beans work fine, or any combination; two poblanos; drain the liquid off the canned tomatoes and add back in small amounts (we favor a thicker chile); add more onions. A small can of GG niblets corn is a tasty addition, too. I'm usually very generous with the chili powder, cumin, and oregano. Squeezing lime juice on top is essential as is sprinkling on shredded cheddar. And don't be afraid to go heavy on the cilantro. This is a good solid foundation to which you can add your own special touches, but it's also very reliable just as it's written.This is a real favorite of ours and someday if there's enough left over I'll try freezing it.
I thought this was a great start the first time around. I'd only make it again with some serious adjustments. I'd probably cut the amount of turkey and add more beans. The flavor was nice, but lacking something and I didn't want to add more salt. I'll probably move on to another recipe instead. Definitely needs more cooking time that what was mentioned on the recipe. Perhaps reheating will make it better!
Great recipe - quick and easy, able to do on a weeknight. And it is pretty mild, in case you have kids or others that do not like spicy chili. I found you only needed one small poblano pepper to get to 1/3 cup. I like the idea someone posted of adding a can of beer too, but it was terrific without.
This recipe definitely has some potential. The main issue for me was that it was too chunky. I think next time I'll add a can of tomato juice, I'm afraid more chicken broth would change the flavor. But other than that it had really good flavor! And like others have said, it does have a lot of turkey... i bet it would be good with 1/2-3/4 lb ground turkey, 1 can canellini beans, and 1 can pinto or kidney beans.
This was so good, but I did make changes by what other reviews stated. So here's what I did. I doubled the recipe..but forgot to buy extra turkey so I added ground beef. I used a can of red kidney and a can of black beans. One can regular diced tomatoes and one can fire roasted. I added a 1/2 cup frozen corn. The flavors are wonderful. As tradition in our family, we serve over rice and top with shredded cheese. Everyone loved this (hubby, 4 and 2 year old girls). Quick, easy and yummy!
i've made this twice already. this chili recipe does not get better with more cooking. the flavors get diluted instead of melding together. maybe an extra 30 mins, but no longer. excellent texture and flavor if you follow the recipe. didn't miss the beef!