Ingredients
2 tablespoons light olive oil
1 medium onion, chopped
1 yellow or orange bell pepper, chopped
1 large poblano chile, chopped
2 garlic cloves, minced
1 pound ground turkey
2 cans (28 oz. each) diced tomatoes
2 cans (15 oz. each) black beans, rinsed and drained
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
(or use chili seasoning mix)
1 1/2 teaspoons agave nectar or 2 tsp. sugar
Juice of 1 lime
Kosher salt (optional)
Shredded queso fresco, chopped green onion, avocado and cilantro (optional)
Step 1
Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it’s no longer pink, 4 to 5 minutes.
Step 2
Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
Step 3
Make ahead: Up to 3 days, chilled. To transport, bring to boiling and pack in a preheated thermos.
Step 4
Note: Nutritional analysis is per 1 1/2-cup serving.
Terra Bistro, Vail Mountain Lodge & Spa, Vail, Colorado