SOUTHWESTERN TURKEY CHILI
2 tablespoons olive oil
1 1/2 pounds ground turkey
1 red onion (peeled, diced)
2 cloves garlic (peeled, minced)
2 poblano peppers (seeded, diced)
1 jalapeno (seeded, minced)
3 tablespoons ancho chili powder
1 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 can whole peeled tomatoes (28 ounces)
1 tablespoon light brown sugar
1 tablespoon white wine vinegar
2 cans Bush’s® Kidney Beans in a Mild Chili Sauce (15 ounces each)
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper (to taste)
scallions (sliced on bias)
pepper Jack (shredded)
In a large Dutch oven add olive oil and heat over medium-high heat. Add turkey and cook until browned, about 7-9 minutes. Add onion, garlic, poblano peppers and jalapeno and cook until almost tender, about 4 minutes. Add chili powder, cumin, cayenne and paprika and stir to coat. Season with salt and pepper.
Add tomatoes, brown sugar and vinegar and allow to simmer for 5 minutes, breaking the tomatoes up with the back of a wooden spoon. Add Bush’s® Kidney Beans in a Mild Chili Sauce and chicken stock, bring to a boil and reduce to a simmer. Allow to simmer for 1 hour.
Serve with sour cream, scallions, pepper Jack cheese, cilantro, hot sauce and lime wedges.
Tip: Reheat chili in a small saucepan over a double boiler to heat evenly and prevent the chili from burning on the bottom of the saucepan.