From My Carolina Kitchen
1 tablespoon canola oil
1 pound 93% ground turkey, preferably 93% lean
A large poblano pepper, seeded and finely chopped
½ teaspoon chili powder
Kosher salt
2 cups water
½ teaspoon chopped chipotle in adobo sauce
1 (16 ounce) can of pinto beans, rinsed and drained
1 (16 ounce) can of black beans, rinsed and drained
1 (16 ounce) jar of mild salsa
Shredded cheddar cheese (optional)
For garnish: sliced jalapeno peppers, grape tomato halves, chopped red onion, chopped scallions including some of the light green tops, & a slice of lime
Heat the oil in a medium saucepan over medium-high heat. Crumble turkey meat and add to saucepan with the chopped poblano pepper. Be sure not to crowd the pan or the turkey will steam instead of brown. Cook 5 minutes until turkey is browned, stirring from time to time. Sprinkle cooked turkey mixture with the chili powder and salt, stirring to distribute the spices.
Stir in water, chopped chipotle in adobo sauce, beans and salsa, cover and bring to a boil. When the chili comes to a boil, mash the beans lightly with a potato masher until chili is slightly thickened.
Garnish with cheddar cheese (if using), sliced jalapeno peppers, grape tomato halves, chopped red onion, chopped scallions with a little of the green tops, and a slice of lime. Serves 6.
Adapted from Cooking Light 5 Ingredients 15 Minute Recipes