White and Green Turkey Chili

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 Approx 4 poblano peppers
  • 1/2 tsp Garlic powder
  • 1 cup Kale
  • 2 15 oz cans Navy beans
  • 1/2 cup Onion

• Canned Goods

  • 32 oz Chicken broth

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on goodinthesimple.com

Description

Ingredients

• olive oil
• approx 4 poblano peppers
• 1/2 cup diced onion
• 1 lb lean ground turkey
• 32 oz chicken broth
• 2 15 oz cans navy beans, drained
• 1 cup kale, finely chopped
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1 1/2 tsp salt

Directions

• To roast the peppers: Set the oven to broil. Place the poblanos and on a foil-lined baking sheet. Place under the broiler until the skin starts to blister and turn black. Using tongs, rotate the peppers until they are blistering/blackening on all sides. When theyre finished, place the peppers into a sealed gallon freezer bag and let cool. After they cool, you should be able to easily peel off the outer skin (if a little remains, its OK). Remove skin and seeds, dice and set aside.
• In a large soup pot over medium heat, drizzle some olive oil and saute the onions until soft. Add the diced roasted peppers and stir for 1 minute.
• Add the turkey and cook, breaking up with a spoon as you go, until its no longer pink.
• Add chicken broth, beans, kale and seasonings. Bring to a boil and then turn down to low.
• Simmer for 15-20 minutes to allow flavors to mingle.
• Serve, topped with a squeeze of fresh lime juice, avocado, shredded cheese and/or cilantro if desired.