Follow these steps for perfect results
yellow onions
large
vegetable oil
white meat ground turkey
poblano peppers
seeded and chopped
chicken stock
to cover
cumin
ground pasilla chile powder
garlic cloves
minced
salt
to taste
pepper
to taste
chopped tomatoes
canned
scallions
chopped
cilantro
chopped
Sauté the onions in vegetable oil in a heavy saucepan until they are slightly softened.
Add the ground turkey and chopped poblano peppers and stir until the turkey is broken up and crumbly.
Cover pan's contents with chicken stock and bring to a low boil.
Add the cumin, ground pasilla chile powder, minced garlic, salt, and pepper to taste.
Add the chopped tomatoes.
Reduce the heat, partially cover with lid, and simmer for about 45 minutes.
Skim any residual fat from the surface.
Stir, and continue to cook for another 8 to 10 minutes.
Serve the chili topped with fresh chopped scallions and cilantro.
Expert advice for the best results
For a spicier chili, add a pinch of cayenne pepper.
Top with shredded cheese, sour cream, or avocado for extra flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with fresh cilantro and scallions.
Serve with cornbread.
Serve with tortilla chips.
Pairs well with the spices in the chili.
Discover the story behind this recipe
A staple comfort food, especially during colder months.
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