Turkey and White Bean Chile with Roasted Poblanos - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Turkey and White Bean Chile with Roasted Poblanos



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    NBC Connecticut
    Turkey and white bean chili.

    This recipe serves four or more.


    • 2 Tbsp. vegetable oil
    • ½ cup onions, diced
    • 1 Tsp. ground cumin
    • 1 Tsp. ground coriander
    • 2 Tsp. garlic, minced
    • 2 Tbsp. tomato paste
    • 1 Tsp. chipotle chile paste
    • 2 cans white cannellini beans, drained (15 oz. cans)
    • 1 cup chicken or vegetable broth
    • 2 Poblano chile peppers, roasted, peeled, seeded, chopped ¼-inch
    • 1 lb. cooked, shredded turkey
    • Salt, black pepper to taste
    • Shredded lettuce, jack cheese, crispy tortillas, tomato salsa, sour cream, lime wedges and cilantro to garnish


    • Heat a heavy-bottom soup pot on medium-high heat. Add the vegetable oil, and onions. Cook, stirring occasionally until softened, about 5 minutes.
    • Add the cumin, coriander, garlic, tomato paste and chile paste. Cook, stirring for about 1 minute.
    • Add the beans, chicken broth and roasted poblano chiles to the pot. Cover, bring to a boil and simmer for 20 minutes.
    • Add the cooked shredded turkey and simmer another 10 minutes.
    • Season to taste with salt and black pepper.
    • Serve hot, garnished with any of the above suggestions.

    Lincoln Culinary Institute