I love one pot wonders! They make life so much easier, don’t they? This recipe was a winner in my book since it required minimal ingredients (most of which I already had in my pantry) and minimal prep/cooking time.
The recipe doesn’t call for this, but I ALWAYS season my ground meats before cooking. I treat every ground meat the same: add a bit of sugar, garlic/onion powder, cornstarch and soy sauce. I mix everything together to fully incorporate and let it rest for about 10 minutes.
Adapted from Cooking Light’s “Fresh Food Fast Weeknight Meals” Cookbook
(yields ~5-6 servings)
1 lb ground turkey
1/2 tsp granulated sugar
1 tsp garlic power
1 tsp onion powder
1 tsp cornstarch
1 tsp soy sauce
1 tbsp canola oil
1 large poblano pepper, seeded and finely chopped
2 cups water
1 teaspoon chipotle chili powder
2 (16 oz) cans pinto beans, rinsed and drained
1 (16 oz) jar mild salsa
1. Season ground turkey: Put ground turkey in large bowl. Add sugar, garlic powder, onion powder, cornstarch and soy sauce. Mix in one direction until everything is incorporated. Set aside for 10 minutes.
2. Heat canola oil in a medium saucepan over medium-high heat.
3. Add ground turkey and poblano pepper. Crumble ground turkey and cook until browned.
4. Stir in water, chipotle powder, pinto beans and salsa. Cover and bring to a boil.
5. Mash beans lightly with a potato masher until soup is slightly thickened.
This chili was flavorful and hearty! I can’t wait to make it again during winter, perhaps during one of our Mammoth trips 🙂