Chipotle Turkey Chili Recipe

Line a baking sheet with foil and arrange the poblano and jalapeño peppers on it. Drizzle them with olive oil and rub to ensure they're evenly coated.

Roast the peppers in the preheated oven for about 30 minutes, making sure to turn them once halfway through so they soften and char on all sides.

Add ground turkey to the pot. Cook until it's completely cooked through and no longer pink, breaking it up into small pieces with a spoon and stirring occasionally. Season generously with salt and pepper as it cooks.

Once the turkey is browned, stir in the 3 tablespoons of chili powder, the chipotle peppers, the diced jalapeño and poblano peppers, and the 1 tablespoon of adobo sauce. Stir everything together for about a minute, letting the spices bloom.

Pour in the 1/2 cup of chicken stock, the 14 1/2 ounces of kidney beans (drained and rinsed), and the 28 ounces of canned tomatoes. Stir to combine, then bring the mixture to a gentle simmer.

Cover the pot, reduce the heat to low, and let the chili cook for at least 1 to 2 hours, stirring occasionally to prevent sticking. Before serving, taste and adjust the seasoning with more salt, pepper, or chili powder if needed.