Substances:
- 1 super poblano pepper
- 1 jalapeno pepper
- Extra virgin olive oil
- 1 super yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 pounds ground lean turkey
- 3 tablespoons chili powder (I outdated Medium Hatch Chili Powder)
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from can of chipotle peppers
- 1/2 cup rooster stock
- 14 1/2 ouncescan kidney beans, drained and rinsed
- 28 oz. can overwhelmed tomatoes
- salt and pepper
- sour cream, for serving
- chopped parsley, for serving
Instructions:
- Preheat oven to 400 levels F. Map poblano and jalapeno peppers on a baking sheet lined with foil, drizzle with olive oil, and rub to coat. Roast peppers in oven about 30 minutes, turning once all the plot via roasting. Grab a ways flung from oven, straight away wrap loosely in foil, and let sit 15-30 minutes. Peel off and discard the pores and skin. Grab away the seeds and ribs, and discard. Dice peppers and site apart.
- Heat 2 Tbsp olive in in a great pot over medium warmth. Add onion and garlic and saute till softened, 5 to 8 minutes. Add ground turkey and warmth till cooked via, breaking up into gadgets and stirring each now and then because it cooks. Season with salt and pepper. As soon as cooked, add chili powder, chipotle peppers, jalapeno and poblano peppers, and adobo sauce. Mosey to mix then add rooster stock, beans, and tomatoes. Conceal, reduce warmth to low, and let cook dinner no longer lower than 1 to 2 hours, stirring ocassionally. Season with salt, pepper, and chili powder to taste forward of serving.
- Set in bowls topped with sour cream and chopped fresh parsley.