This recipe appears in:Skillet Suppers: 30-Minute White Bean Turkey Chili
If you have more time, you can add char the peppers under the broiler or over a gas flame (carefully). Then peel, seed, and chop them once cooled. You can also thicken the liquid by mashing some of the beans with a potato masher, or leave it more broth-like if that's your preference.
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- 2 tablespoons olive oil
- 1 small onion, chopped (about 3/4 cup)
- 1 jalapeño pepper, seeded and chopped (about 2 tablespoons)
- 2 poblano peppers, seeded and chopped (about ¾ cup)
- Kosher salt and freshly ground black pepper
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 pound ground white turkey meat
- 2 cups low-sodium homemade or store-bought chicken broth
- 1 (15-oz) can cannellini beans, drained
- 1 (4-oz) can chopped green chilies
- 1 tablespoon freshly squeezed juice from 1 lime
- ½ cup cilantro, stems removed and leaves roughly chopped
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, jalapeno, and poblano peppers and a pinch of salt. Stir until softened, 3 to 4 minutes. Add the garlic, cumin, and oregano and cook, stirring, until fragrant, about 1 minute longer.
Add the turkey, gently breaking it up with a wooden spoon, and cook until it just loses its pink color, 3 to 4 minutes. Add the broth, beans, and chilies and bring to a simmer. Using a potato masher, smash some of the beans to thicken the broth. Season with salt and pepper and allow to cook together until thickened, 6 to 8 minutes longer. Stir in the lime juice and cilantro, then ladle into serving bowls.