Chipotle Turkey Chili
Chipotle Turkey Chili is a smoky, spicy bowl of comfort with layers of depth and heat. Ground turkey browns with poblano and jalapeño peppers, their charred sweetness and sharp bite mellowed by rich chipotle peppers in adobo and a slow simmer in chicken stock. The result is a thick, aromatic chili where earthy chili powder meets the deep, lingering heat of smoked jalapeños, all tied together by the velvety adobo sauce. Worth making for its bold, balanced flavors and the way it turns a simple weeknight into a cozy, satisfying meal.
Ingredients
- poblano pepper1.0 large
- jalapeno pepper1.0
- extra virgin olive oil4.0 servings
- onion1.0 large
- garlic3.0 cloves
- ground turkey1.5 pounds
- chili powder3.0 tablespoons
- chipotle peppers in adobo sauce2.0
- adobo sauce from chipotle peppers1.0 tablespoon
- chicken stock0.5 cup
- kidney beans14.5 oz
- canned tomatoes28.0 oz
- salt and pepper4.0 servings
- cream4.0 servings
- parsley4.0 servings
Nutrition
Directions
- 1
Char the poblano and jalapeno peppers over an open flame or under a broiler until blackened, then steam in a covered bowl for 10 minutes. Peel, seed, and chop them.
- 2
Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- 3
Add ground turkey to the pot, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
- 4
Stir in chili powder, chopped chipotle peppers, and adobo sauce. Cook for 2 minutes until fragrant.
- 5
Pour in chicken stock, diced tomatoes (with juices), and drained kidney beans. Add the chopped roasted peppers. Season with salt and pepper.
- 6
Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
- 7
Taste and adjust seasoning. Serve hot with a drizzle of cream and chopped parsley on top.
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