Ingredients

• 2 tablespoon olive oil
• 1.5 pound ground turkey
• 1 yellow onion, diced
• 4 poblano peppers, roasted, peeled, diced
• 4 garlic, minced
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 6 cup chicken broth
• 2 ounce cannellini beans, drained and rinsed
• 0.5 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 2 tablespoon fresh cilantro, chopped
• 0.5 cup sour cream

Steps

1. Roast the poblano peppers: Hold each poblano with tongs directly over a gas flame on medium-high heat, or place on a grill or broiler rack 4 inches from heat. Turn occasionally for 4-5 minutes until the skin is blackened all over. Place roasted peppers in a plastic bag or covered bowl for 5 minutes to steam.
2. While peppers steam, dice the yellow onion into 0.5-inch pieces.
3. Remove poblanos from the bag and peel away the blackened skin under cool running water. Discard seeds and stems, then dice the peppers into 0.5-inch pieces.
4. Mince the 4 garlic cloves.
5. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.
6. Add the ground turkey to the hot oil, breaking it into small pieces with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until the turkey is browned and no pink remains.
7. Add the diced onion to the pot and stir to combine. Cook for 3 minutes, stirring occasionally, until the onion begins to soften.
8. Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
9. Pour in the 6 cups of chicken broth, scraping any browned bits from the bottom of the pot with your spoon.
10. Add the drained cannellini beans and the roasted, diced poblano peppers. Stir well to combine.
11. Bring the chili to a simmer over medium heat. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, to allow flavors to meld.
12. Stir in the heavy cream and kosher salt. Simmer for 2 more minutes, stirring gently.
13. Remove the pot from heat. Stir in the shredded sharp cheddar cheese until fully melted and incorporated.
14. Taste and adjust seasoning with additional salt, black pepper, and cayenne pepper as desired.
15. Ladle the chili into bowls. Top each serving with a dollop of sour cream, fresh chopped cilantro, and additional shredded cheddar cheese if desired. Serve hot.