White Turkey and Poblano Chili

Name: White Turkey and Poblano Chili
Prep time: 45 min
Total time: 1 h 45 min
Yield: 3 qt.
Ingredients: 2 1/2 lb. turkey breast tenderloins (or boneless, skinless chicken thighs or a combination of the two), cut into 1-inch cubes; 1 tbsp. chili powder; 2 tsp. ground cumin; Kosher salt and freshly ground black pepper; 3 tbsp. olive oil; 1 large onion, chopped; 1 poblano pepper, seeded and chopped; 2 ribs celery, chopped; 4 garlic cloves, chopped; 2 tsp. dried oregano; 3 (15-ounce) cans white beans, rinsed and divided; 6 chicken stock, divided; Roasted Tomatillo and Poblano Salsa, sour cream, lime wedges, chopped avocado, and shredded cheese, for serving

This hearty recipe will satisfy a crowd.

By Lyda Jones BurnettePublished: Apr 25, 2022

1 Rating

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white turkey and poblano chili in a bowl with cubed avocado, sour cream, and roast tomatillo salsa to garnish

Becky Luigart-Stayner

Yields:

3 qt.

Prep Time:

45 mins

Total Time:

1 hr 45 mins

Served up in a big dutch oven with all the fixin's, like Roasted Tomatillo and Poblano Salad, chopped avocado, sour cream, and lime wedges, this hearty stew is equally at home for a family supper or as the centerpiece to a cool-weather party.

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Ingredients

2 1/2 lb. turkey breast tenderloins (or boneless, skinless chicken thighs or a combination of the two), cut into 1-inch cubes
1 Tbsp. chili powder
2 tsp. ground cumin
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil
1 large onion, chopped
1 poblano pepper, seeded and chopped
2 ribs celery, chopped
4 garlic cloves, chopped
2 tsp. dried oregano
3 (15-ounce) cans white beans, rinsed and divided
6 chicken stock, divided
Roasted Tomatillo and Poblano Salsa, sour cream, lime wedges, chopped avocado, and shredded cheese, for serving

Directions

1. Step 1Season 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. Step 2Bring 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.

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