Poblano Chili Recipe with Turkey and Black Beans

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  • 2 tablespoons unrefined red palm oil OR extra virgin olive oil OR avocado oil
  • 2 poblano chiles (seeded and chopped)
  • 1 large Spanish onion (chopped)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • Unrefined sea salt (to taste)
  • 1 pound pasture-raised ground turkey
  • 8 cloves garlic (crushed)
  • 1/4 cup organic chili powder (such as Simply Organic)
  • 1 tablespoon turmeric
  • 1 can (28 ounces crushed tomatoes)
  • 2 cans (15 ounces each black beans, rinsed and drained)
  • 1 cup organic frozen corn (thawed)
  • 1 cup organic chicken broth
  • 1 cup chopped cilantro


  1. In a large, heavy pot, heat the oil over medium-high heat. Add the chiles, onion, carrots and celery and saute until softened, about 4 minutes. Season with salt to taste. Add the turkey and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes.
  2. Add the garlic, chili powder and turmeric and cook, stirring frequently, for 1 minute. Add the tomatoes, beans, corn and broth. Bring to a simmer, reduce heat to medium-low and cook, uncovered, until thickened, about 10 to 12 minutes. Adjust the seasoning and remove pot from heat. Set aside to cool for at least 10 minutes before serving. Scatter cilantro on top just before serving.

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