Add heat and smokiness to this robust chili with a hint of chipotle chili powder. This Southwestern seasoning is made by grinding smoke-dried jalapeños into a powder. Look for it in the spice aisle along with regular chili powder.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 large poblano pepper, seeded and finely chopped
- 2 cups water
- 1 teaspoon chipotle chili powder (such as Spice Islands)
- 2 (16-ounce) cans pinto beans, rinsed and drained
- 1 (16-ounce) jar mild salsa
- Shredded cheddar cheese (optional)
How to Make It
- Heat oil in a medium saucepan over medium-high heat. Add turkey and poblano pepper; cook 5 minutes or until turkey is browned; stir to crumble. Stir in water and next 3 ingredients.
- Cover and bring to a boil. Mash beans lightly with a potato masher until soup is slightly thickened; ladle evenly into 6 bowls. Garnish with cheddar cheese, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 234 kcal Calories from Fat: 94.5 kcal |
|
% Daily Value*
|
| Total Fat 10.5 g 30% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Cholesterol 65 mg 22% |
Sodium 812 mg 14% |
carbohydrates 14.6 g 11% |
Dietary Fiber 3.2 g 8% |
Protein 17.4 g 35% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
