There is nothing more comforting than a big bowl of chili to enjoy in this nice fall weather. This dish is simple to make. It is hearty and filling. I love topping my chili with sour cream, green onions and cheddar cheese. I hope you give this recipe a try. I guarantee your family will love it.

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Ingredients:

1 large poblano pepper

1 yellow onion chopped

5 garlic cloves minced

1 medium – large jalapeno minced (I keep the seed for spiciness however you can omit seeds for less spice)

1 medium – large chopped red bell pepper

1 lb ground turkey

4 tbs chili powder

1/2 tsp cayenne pepper

2 tsp ground cumin

1 tsp dried oregano

28 oz can of San Marzano crushed tomatoes salt and pepper to taste

1 1/4 cups of low sodium chicken broth

1 can sweet corn – drained and rinsed

7 oz turkey kielbasa sausage cubed

Steps:

1. Roast your poblano until the skin is charred. Place your poblano in an airtight container or plastic bag and seal for about 10 minutes. The steam will allow the skin to easily peel off.

2. After 10 minutes, remove the skin of your poblano- do NOT rinse, if you rinse your pepper, you will be removing the smoky taste.

3. Deseed your poblano pepper, cut into strips and cubes.

4. In a pot, saute your onion and garlic. Once fragrant, add your jalapenos and bell peppers. Season with salt and pepper. Saute for about a minute.

5. Add your ground turkey and seasonings. Mix so the ground turkey is covered with the seasoning.

6. Add your chicken broth, tomato sauce and corn.

7. Mix and bring to boil. Add your poblanos, cover and simmer until chili is nice and thick.

8. Fry up your sausage and set aside on paper towel.

9. Once chili is nice and thick, add your sausage and serve.

10. Please share if you make this dish by taking a photo and tagging me on social media.

ENJOY!

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