
White Turkey and Poblano Chili
This hearty recipe will satisfy a crowd.
Ingredients
- 2.5 lbturkey tenderloins (or boneless, skinless chicken thighs or a combination of the two), cut into 1-inch cubes, breast
- 1 tbspChili Powder
- 2 tspGround Cumin
- Kosher salt ground black pepper, freshly
- 3 tbspOlive Oil
- 1 largeOnion, chopped
- 1Poblano Pepper, seeded chopped
- 2ribs celery, chopped
- 4Garlic, chopped
- 2 tspDried Oregano
- 3(15-ounce) cans white beans, rinsed divided
- 6Chicken Stock, divided
- Roasted Tomatillo and Poblano Salsa, sour cream, lime wedges, avocado, cheese, chopped shredded for serving
Instructions
- 1
Season turkey with chili powder, cumin, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook turkey, turning occasionally, just until lightly browned, 8 to 10 minutes. Stir in onion, poblano, celery, and garlic. Reduce heat to medium and cook, stirring frequently, until vegetables are starting to soften, 4 to 6 minutes. Stir in oregano, 2 cans beans, and 5 1/2 cups stock.
- 2
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, 40 to 45 minutes. Puree remaining can beans and 1/2 cup stock in a blender until smooth (alternatively, mash with a fork until as smooth as possible); stir into soup. Cook until thickened, 14 to 16 minutes. Serve with desired toppings.