* 1 Tbsp cooking oil
* 1 lb. ground turkey
* 1 large poblano pepper, cleaned and chopped fine
* 2 cups water
* 1 tsp. chipotle chile powder
* 2 (16 oz) cans pinto beans, rinsed and drained
* 1 (16 oz) jar salsa (your favorite)
* optional: traditional chili toppings like shredded Cheddar, diced green peppers, sour cream, scallions, crumbled tortilla chips, etc.
1) In Dutch oven over medium high heat, add oil, turkey, and pepper and cook, stirring, until turkey is browned, about 5 to 8 minutes.
2) Add water, chili powder, beans, and salsa, cover Dutch oven and bring to a boil.
3) Turn heat down to low and simmer chili slowly for 15 to 20 minutes.
4) Remove from heat and, if you choose, take a potato masher and mash the beans a little. This will give the chili a thicker consistency and bring out the flavor of the beans more.
5) optional: serve with your favorite chili toppings like shredded cheese, sour cream, scallions, etc.
Some people resist the idea of using anything but beef in their chili. But I think using turkey is a great way to eat chili without worrying about your diet or fat content.
If you choose not to use chipotle chile powder, you can still get the smoky flavor by substituting smoked paprika. If you still want chili powder, you can use 1/2 teaspoon chili powder and 1/2 teaspoon smoked paprika. Just experiment and taste as you go.