Chipotle Turkey Chili

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 lb ground turkey
1 small onion, chopped
2-3 stalks celery, chopped
2 poblano peppers, chopped
2 cloves garlic, smashed and minced
1 tsp dried chipotle pepper
1 Tbsp chili powder or to taste
1/2 tsp ground cumin
1 packet of chili seasoning mix
Salt and pepper to taste
1 (12 oz) can crushed tomatoes
2-3 cups chicken stock
2 cans black beans, drained and rinsed
1 can of corn, drained or about 2 cups of frozen corn
Sour cream and cheese for topping


Heat a large soup pot to medium-high. Add ground meat and a little salt and pepper (and a little oil if using all white meat) and cook, stirring and breaking up, until there are no pink spots left in meat (about 5-8 minutes). Remove meat to a bowl or platter. In the same pot add the onion, celery, pepper, garlic and a little more salt and pepper. Lower the heat to medium and cook until translucent (about 5 minutes). Add the meat back in. Then add the chili seasoning mix, chili powder, cumin, and the dried chipotle pepper. Stir all ingredients until blended. Add the can of crushed tomatoes and stir. Add chicken stock to desired consistency.
Bring to a simmer and cook about 10 minutes, then taste. Add a few dashes of chili powder and/or salt if needed. Add the canned beans and corn. Simmer for 5 more minutes. Serve in a bowl or mug with sour cream and cheese on top and tortilla chips on the side.

Recipe by Ellen Swaney, via