Turkey-Poblano Chili

Rich and smoky ground turkey chili simmered with poblano peppers, black beans, and warm spices, served with steamed white rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.55/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• sauté
• quick
• comfort food
• smoky

Ingredients

• 2 pound ground turkey (lean)
• 1 tablespoon canola oil
• 2 poblano peppers (seeded and diced)
• 1 bunch scallion (chopped)
• 1 can black beans (drained and rinsed)
• 1 can crushed tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 2 cup white rice (uncooked)
• 1 cup cheddar cheese (shredded)

Instructions

1. In a saucepan, bring 4 cups of water and 1/2 tsp of salt to a boil. Add white rice, cover, reduce heat to low, and cook for 15 minutes until tender.
2. Heat canola oil in a large pot over medium-high heat. Add poblano pepper and chopped scallions, sautéing for 3 minutes until softened.
3. Add ground turkey to the pot and cook for 6 minutes, breaking it apart until browned through.
4. Stir in ground cumin, chili powder, remaining 1/2 tsp salt, crushed tomatoes, and black beans. Bring to a simmer and cook for 5 minutes.
5. Ladle chili over warm white rice and sprinkle with shredded cheddar cheese before serving.

Notes

Store leftover chili and rice in separate airtight containers for up to 4 days.

Nutrition (per serving)

• Calories: 749
• Protein: 46.9 g
• Carbohydrates: 86.4 g
• Fat: 22.9 g
• Fiber: 10.2 g
• Sodium: 1325 mg
• Saturated Fat: 5.3 g
• Sugar: 10.3 g
• Cholesterol: 144 mg