Lean ground turkey simmered with roasted poblano peppers, white beans, and cream for a mild, rich chili with subtle heat and velvety texture.
Lean ground turkey can dry out if overcooked; cook just until no pink remains, breaking it into small pieces as it browns. For deeper flavor, toast cumin and oregano in a dry skillet for 30 seconds before adding to the pot.
Poblanos are mild peppers (1,000–2,000 Scoville units); roasting deepens their earthy flavor. If unavailable, substitute 3 Anaheim peppers or 1 cup roasted bell pepper (red or green) plus 1 diced jalapeño for subtle heat. Make ahead: prepare chili up to 2 days before serving. Reheat gently over low heat, stirring occasionally. Sour cream swirl is best added fresh at serving.
Ingredients
Scale
Measurement units
- 3 whole poblano peppers (mild, earthy heat; roast over flame or under broiler until charred, then steam in plastic bag to loosen skin)
- 1 ½ lb ground turkey (93/7 or leaner for best texture)
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 cups chicken broth (low-sodium preferred)
- 2 cans (15 oz each) canned white beans (cannellini or great northern)
- 1 can (4 oz) diced green chiles (mild canned roasted green chiles for background heat)
- 1 ½ tsp cumin
- 1 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- ¾ cup sour cream (for serving; swirl into each bowl)
- ¼ cup fresh cilantro (garnish only)
- 1 whole lime (for serving)
Ingredients
Scale
Measurement units
- 3 whole poblano peppers (mild, earthy heat; roast over flame or under broiler until charred, then steam in plastic bag to loosen skin)
- 1 ½ lb ground turkey (93/7 or leaner for best texture)
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 cups chicken broth (low-sodium preferred)
- 2 cans (15 oz each) canned white beans (cannellini or great northern)
- 1 can (4 oz) diced green chiles (mild canned roasted green chiles for background heat)
- 1 ½ tsp cumin
- 1 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- ¾ cup sour cream (for serving; swirl into each bowl)
- ¼ cup fresh cilantro (garnish only)
- 1 whole lime (for serving)
Instructions
Roast and peel the poblano peppers
Hold poblano peppers directly over a gas flame using tongs, or place on a foil-lined baking sheet under a preheated broiler. Char all sides until blackened, 3–4 minutes per side over flame or 8–10 minutes total under broiler.
Transfer charred poblanos to a plastic bag or covered bowl and let steam for 5 minutes to loosen the skin.
Rub off the blackened skin under cool running water, then remove the stem and seeds. Dice the roasted poblano flesh into bite-sized pieces.
Brown the ground turkey
Heat a large heavy-bottomed pot over medium-high heat. Add ground turkey (1 ½ pound) and cook, breaking it into small pieces with a wooden spoon, until no pink remains, 6–8 minutes.
Drain excess fat if needed, leaving about 1 tbsp in the pot.
Build the base with aromatics and spices
Add 1 large diced yellow onion (1 large) and 4 minced garlic cloves (4 cloves) to the turkey. Sauté, stirring often, until yellow onion (1 large) is soft and fragrant, 3–4 minutes.
Stir in cumin (1 ½ teaspoon) and dried oregano (1 teaspoon), cooking for 30 seconds until fragrant.
Add broth, beans, and roasted poblanos
Pour in chicken broth (4 cup) and add the roasted poblano pieces.
Add 2 cans (15 oz each) drained and rinsed white beans and 1 can (4 oz) diced green chiles (1 can (4 oz)).
Stir well to combine, then bring to a gentle simmer.
Simmer the chili
Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until flavors meld and broth thickens slightly.
Season and finish
Taste the chili and season with salt and black pepper as needed.
Ladle into bowls and top each serving with a generous swirl of 2.5 tbsp sour cream. Garnish with fresh cilantro if desired and serve with lime wedges.
Before you cook
Cook notes
- • Poblanos are mild peppers (1,000–2,000 Scoville units); roasting deepens their earthy flavor. If unavailable, substitute 3 Anaheim peppers or 1 cup roasted bell pepper (red or green) plus 1 diced jalapeño for subtle heat.
- • Lean ground turkey can dry out if overcooked; cook just until no pink remains, breaking it into small pieces as it browns.
- • Make ahead: prepare chili up to 2 days before serving. Reheat gently over low heat, stirring occasionally. Sour cream swirl is best added fresh at serving.
- • For deeper flavor, toast cumin and oregano in a dry skillet for 30 seconds before adding to the pot.
- • White beans absorb liquid as they sit; thin with additional broth if chili thickens too much during storage.
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