(originally Poblanos Stuffed with Chipotle Turkey Chili)Cook Time: 30 minutes
Servings: 4
Ingredients:
1 package ground turkey (about 20 ounces)
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained ( I used a 14.5 ounce can of corn)
1 tablespoon minced chipotle pepper in adobo sauce
2 teaspoons adobo sauce
1/2 teaspoon salt (I used sea salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
3 tablespoon minced fresh cilantro, divided
1 cup shredded Mexican cheese
1/2 cup sour cream (reduced fat or regular)
Directions:
Cook oil, ground turkey, onion, and minced garlic over medium to medium/high heat until meat is no longer pink; drain. Add tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder, & pepper. Stir. (I usually let this all meld together for 5-10 minutes on low). Remove from heat and add 2 tablespoons cilantro. If desired garnish with cheese, sour cream, and remaining cilantro.
