⅓ cup of chopped seeded poblano pepper.
1 ¼ pounds of ground turkey.
2 tbsps of tomato paste.
1 tsp of ground cumin.
¼ tsp of salt.
¼ tsp of black pepper.
1 (14.5 ounce) undrained can of diced tomatoes.
½ cup of chopped fresh cilantro.
1 cup of pre chopped red onion.
1 tsp of bottled minced garlic.
1 tbsp of chili powder.
2 tsps of dried oregano.
1 (19 ounce) can of rinsed and drained cannellini beans.
1 (14 ounce) can of fat-free less-sodium chicken broth.
6 lime wedges.
Over medium heat, heat a large saucepan and add the onion, poblano pepper, garlic and ground turkey and cook for 6 minutes stirring often.
Mix in the rest of the ingredients except the cilantro and bring to a boil.
On medium-low heat, simmer for 10 minutes then mix in the cilantro and Voila!
Easy, peasy and chili! I serve this turkey and bean chili with a wedge of cornbread for a warming weeknight supper! Give it a shot and let me know what you think.