Turkey Chili with Poblano and Queso Fresco


4 servings


30 minutes

active time

60 minutes

total time


  • 1 can cannellini beans

  • 1 tsp. ground cumin

  • Kosher salt

  • 1/2 tsp. chili powder, plus more if needed

  • 1/4 tsp. ground cinnamon

  • Pinch of cayenne pepper

  • Pinch of ground cloves

  • Freshly ground black pepper

  • 1 tbsp. vegetable oil

  • 1 small yellow onion, diced

  • 1 large poblano chile, seeded, deribbed and diced

  • 2 garlic cloves, minced

  • 1 lb ground turkey

  • 1 cups chicken broth, plus more if needed

  • Kernels from 1 ear corn or about 1/2 cup frozen corn, thawed

  • 2 tbsp. sour cream (and more for topping, if you're like me)

  • 1/2 cup crumbled queso fresco or farmer's cheese (shredded Cheddar works, too)


  1. Drain the cannellini beans, rinse well and drain again. Put the beans in a bowl and mash lightly with the back of a fork. Set aside.

  2. In a small bowl, combine the cumin, 1/2 teaspoon salt, chili powder, cinnamon, cayenne and cloves and season with black pepper. Set the spice mixture aside.

  3. Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion and poblano and sauté until they begin to soften, about 2 minutes.

  4. Add the garlic, spice mixture and turkey and cook, breaking up the turkey meat with a spoon, until the turkey is no longer pink, about 2 minutes.

  5. Add the chicken broth and mashed cannellini beans and stir to mix thoroughly; the beans will thicken the chili.

  6. Reduce the heat to low and simmer the chili for about 5 minutes to allow the flavors to blend. If the pan gets dry, add a little more broth or water.

  7. Stir in the corn and sour cream. Taste the chili and add more salt, pepper or chili powder if it needs it. If you like corn on the crunchy al dente side, remove the chili from the heat now, but if you like your corn soft, continue to simmer it for another minute or two.

  8. Ladle the chili into shallow, warmed bowls and top with the queso fresco. Serve hot.

  9. Optional: Serve with your favorite tortilla chips. Great crumbled on top or when used to scoop up the chili.


Serving Size



396 kcal

Total Fat

17 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



92 mg


1366 mg

Total Carbohydrate

27 g

Dietary Fiber

7 g

Total Sugars

2 g


32 g

4 servings


30 minutes

active time

60 minutes

total time
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