Ingredients

The following ingredients have 6 Servings
  • 1 pound ground turkey breast
  • 1/2 yellow onion (chopped)
  • 2 garlic cloves (chopped)
  • 3 Anaheim chiles (medium)
  • 2 Poblano peppers
  • 1 quart chicken broth (low sodium)
  • 2 cups water
  • 1 pound white navy beans (soaked overnight then drained and rinsed)
  • 1 1/2 tablespoons cumin
  • 1/2 tablespoon dried oregano
  • 1 1/2 tablespoon sea salt
  • 1/2 teaspoon white pepper

Instruction

  • Brown the ground turkey with the onion and garlic cloves over medium heat until it is cooked through.
  • Place the chiles under a broiler for 5-7 minutes, turning occasionally until all of the sides are blackened.
  • Remove from the oven and immediately place them in a heavy-duty Ziploc bag. Seal it and let them steam for 10 minutes.
  • Remove the chilies, then carefully remove the skins. It should be very easy to detach the skin after steaming them.
  • Remove the seeds and stems, then chop into small pieces.
  • Place the turkey mixture, chilies, chicken broth, water, beans, and spices in a stockpot and bring to a boil. Reduce to a simmer, and cook for 2 hours until the beans are soft.
  • Alternatively, you can put it all in a crockpot and cook on low for 6-8 hours. This is actually my favorite method because I think the chili gets thicker, plus it’s just so much easier to forget about it for the day!
  • Enjoy!