Some specialty stores sell chili powders made from specific chili varieties such as ancho or chipotle. Experiment with different powders to find one that you prefer. When seasoning with the more common chili powder, a rich blend of dried red chilies and spices, use sparingly as the heat level may vary.
Prep Time
10 minutes
Cook Time
25 minutes
Servings
4
Ingredients
2 Tbs. olive oil
2 poblano chilies, seeded and chopped
1 large yellow onion, chopped
2 lb. ground turkey
4 garlic cloves, minced
4 Tbs. chili powder
Salt and freshly ground pepper, to taste
1 can (14 1/2 oz.) crushed plum tomatoes
2 cans (each 15 oz.) kidney or pinto beans, drained and rinsed
1 cup chicken broth
1/2 cup sour cream
Directions
Brown the vegetables and turkey
In a Dutch oven over medium-high heat, warm the olive oil. Add the chilies and onion 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, garnish with the sour cream and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Rated 5 out of
5 by
Cecenyc from
Lends itself well to riffingFollowed another reviewer’s lead to add more peppers. I went with 2 poblanos, 1 jalapeño, and 1 scotch bonnet. Used 3 TBSP of chili powder and then a quarter tsp of ancho, chipotle, and ghost. Added a couple things that had on hand - 3 tomatillos and a package of TJ’s chicken sausage with jalapeño. Used pinto beans and followed the rest of the recipe (except I drained the cooked off turkey fat and juices). Delicious!
Date published: 2020-04-12
Rated 5 out of
5 by
Gra55ick from
Go to for years!I cooked this for the 1st time probably 2 years ago now and my wife and I cook it monthly. It is one of our go tos and just amazing. Only changes we have made is more peppers. Generally just 2 jalapenos, but when were feeling adventurous we add a habanero. You can't go wrong with this recipe!
Date published: 2020-01-20
Rated 5 out of
5 by
Ashley from
Simple as deliciousWe’ve added this to the regular rotation of weekly meals. But it’s also tasty enough to make for guests. Like all chili, the longer it simmer the better.
Date published: 2018-09-23
Rated 5 out of
5 by
artofcooking from
Perfect for a Quick Weeknight Meal!This is a delicious, easy-to-make chili dish that will be added to my regular repertoire of fail-proof dishes. I prepared my own mixture of spices, using mexican oregano, to create the chili powder, and followed the recipe step-by-step. It is a flavorful option to a beef chili with distinctive character.
