2 Tbs. olive oil
2 poblano chilies, seeded and chopped
½ cup green onions
2 lb. ground turkey
4 garlic cloves, minced
4 Tbs. chili powder
Salt and freshly ground pepper, to taste
1 can crushed plum tomatoes
1 can kidney beans, drained and rinsed
1 cup chicken broth
Brown the vegetables and turkey
In a Dutch oven over medium-high heat, warm the olive oil. Add the chilies and green onions and sauté until softened, about 4 minutes. Add the turkey and cook, stirring to break up any clumps, until the meat begins to brown. 7 to 8 minutes.
Finish the chili
Add the garlic and chili powder, season with salt and pepper, and cook, stirring frequently, for 1 minute. Add the tomatoes, beans and broth. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, until thickened, about 10 minutes. Season with salt and pepper. Ladle the chili into bowls and serve immediately. Serves 4 to 6.
photo credit: Williams Sonoma