Poblano-Topped Ground Turkey Chili with Ranch Flavors

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (1 of 4 servings): Calories 967 | Total Fat 53g | Saturated Fat 17g | Carbohydrates 59g | Dietary Fiber 8g | Sugar 8g | Protein 66g | Cholesterol 232mg | Sodium 1592mg
Total: 35 min
Prep: 10 min
Cook: 25 min

Ingredients

4 poblano chili peppers
2 large store-bought corn muffins
2 tablespoons extra virgin olive oil
2 pounds ground turkey
Sea salt and freshly ground black pepper
4 cloves garlic, minced
1 large yellow onion, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
One 14-ounce can white or pinto beans
2 cups chicken broth
1/4 cup fresh chives, finely minced
1/4 cup fresh dill, finely minced
1/4 cup fresh parsley, finely minced
Hot sauce to taste
1 cup sour cream

Optional Garnishes

Shredded aged Cheddar cheese
Diced red onion
4 to 5 strips crispy bacon, chopped

Instructions

Char the poblano peppers directly over a high gas flame or under the broiler (door ajar for steam release). Rotate with tongs until skins are fully blackened. Steam in a covered bowl until cool, then peel, seed, and finely chop.
Preheat oven to 400F.
Crumble corn muffins into bite-sized pieces on a baking sheet. Bake until crispy and golden, about 10 minutes. Set aside.
Heat olive oil in a Dutch oven over medium-high. Add ground turkey, season with salt and pepper, and brown while breaking it up. Stir in garlic and onion; cook 5 minutes until soft. Add cumin, coriander, and chopped poblanos. Stir in beans, broth, and herbs; simmer 5 minutes. Season with hot sauce.
Off heat, fold in sour cream. Serve in bowls topped with muffin crumbles and garnishes.

Whip up this irresistible Poblano-Topped Ground Turkey Chili tonight! Lean turkey bursts with bold ranch-inspired flavors from fresh herbs and smoky charred poblanos. Warm cumin-coriander broth, creamy sour cream, and crunchy corn muffin crumbles create the ultimate cozy contrast. Ready in just 35 minutesyour new weeknight hero awaits!