Turkey and White Bean Chile with Roasted Poblanos

turkey chili poblanos_1200
NBC Connecticut

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 

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