Ground Turkey Chili

Ingredients

• 2 poblano peppers
• 1 jalapeno (optional)
• 4 cloves garlic
• 2 tbsp olive oil
• 1/2 cup diced onion
• 1 lb ground turkey
• 32 oz chicken broth
• 2 15 oz cans cannellini beans (drained)
• 1 cup kale (finely chopped)
• 2 tsp cumin
• 1 tsp chili powder
• 1 1/2 tsp salt

Instructions

1. 1

   Set oven to medium broil. Place whole poblanos, jalapeno (if using), and garlic cloves (still in skin) on a foil-lined baking sheet. Place under the broiler until the skin starts to blister and turn black, turning occasionally with tongs. Note: the garlic will be finished first, in about 10 minutes. The garlic cloves should be tender and "mushy" inside when peel is removed. Peppers might take a few minutes longer.When peppers are finished roasting, place them into a sealed gallon freezer bag and let cool. After they've cooled, you should be able to easily peel off the outer skin (if a little remains, it's OK). Remove skin and seeds, dice and set aside, along with roasted garlic cloves.

2. 2

   In a large soup pot over medium heat, drizzle the olive oil and saute the onions until soft.

3. 3

   Add turkey, roasted poblanos, and roasted jalapeno. Cook for several minutes, breaking up turkey with a spoon as you go, until turkey is no longer pink.

4. 4

   Add the chicken broth, beans, whole roasted garlic cloves, kale and seasonings. Bring to a boil and then turn down to low. Using the back of a wooden spoon, smash garlic cloves against the side of the pot until they form a paste and dissolve into the chili.

5. 5

   Simmer for 15-20 minutes to allow flavors to mingle.

6. 6

   Serve, topped with a squeeze of fresh lime juice, avocado, shredded cheese and/or cilantro if desired.