We put a spin on traditional chili by making Roasted Poblano Turkey Chili using ground turkey and roasted jalapeno and poblano peppers. Served with fresh toppings this delicious bowl of chili comes together easily!
Chili is comfort food in our house and a recipe we change up regularly. It’s an excellent meal to make ahead and take camping, to the cabin or prepare a large batch for a gathering.
If you love your chili as much as I do try creating a Chili Bar putting out all your favourite toppings and offering a variety of chili recipes. When we host a chili bar everyone has the best time trying new flavours and most have never even considered chili toppers!
When I lived in Vancouver I used to make Vegetarian Chili regularly. That’s when I started adding fresh toppers on my chili. It helped elevate it to a whole new level and I felt good knowing I was adding more textures and healthy options.
Sometimes I will purposely double the recipe so I can have leftovers! Here’s a few ways we use leftover chili:
- on a baked potatoes
- served with mac and cheese
- on buns with cheese
- chili dog
- dollop some chili into hard taco shells and add your favourite chili toppers
- in a wrap and roll it up burrito style – you could even add rice
- stuffed in peppers or squash and baked
- Added to grilled cheese sandwiches or quesadillas
- served in hollowed out bread bun bowls
- You are going to get some mild heat from the jalapenos. If you want spicier keep membrane and seeds or add hot pepper flakes or additional jalapenos as toppers.
- We use white kidney beans also known as cannellini beans
- If you don’t have ancho chili powder, use regular chili powder
- This recipe is Gluten-Free
Here’s more chili recipes to check out:
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!
- 2 poblano chiles
- 1 jalapeno
- Olive oil
- 1 medium red onion or 1 ¼ cup, diced
- 3 cloves garlic minced
- 1 red pepper chopped
- 1 tsp oregano
- 2 tsp cumin
- 1 tbsp + 1 tsp chili powder
- 1 tsp ancho chili powder
- 1 1/2 lbs ground turkey
- 1 tbsp tomato paste
- 1 398 ml can fire roasted or diced tomatoes
- 4 cups chicken broth
- 1 540 ml can white kidney beans
- Salt and pepper
- Aluminum foil
- Toppers [chopped]: bell pepper tomato, red onion, avocado, cilantro, fresh or pickled jalapeno, zucchini, jicama, crushed gluten free taco chips
- Preheat oven to 425F. Drizzle olive oil on poblano and jalapeno peppers, place on parchment lined baking sheet and roast until blistered, about 35 minutes, turning regularly. Remove to bowl and cover with aluminum foil. Let sit for 10 minutes to steam. Peel skin by holding stem and pulling skin off. Cut out membrane and toss seeds. Cut into large pieces. Set aside.
- Over medium high heat add olive oil to pot and toss in your onions. Turn heat down and cook for about 10 minutes. When onions are soft, add garlic, cook for 1-2 minutes.
- Stir in red pepper. After a few minutes mix in the oregano, cumin, both chili powders and a pinch of salt and pepper. Add your turkey and cook until browned.
- Make a hole in the middle of your pot by spreading your ingredients to the outer edges. Add tomato paste in the middle stirring until combined with all ingredients. Drop in diced tomatoes and chicken broth stirring to scrape up any bits on the bottom. Let simmer 15 minutes.
- Stir in beans, poblano and jalapeno peppers. Let cook an additional 10-15 minutes. Taste and season with salt and pepper as needed. Pour into bowls and garnish with your favourite toppers.