Ingredients
1 Tbsp canola oil
2 poblano peppers (or one large), seeds and ribs removed, finely chopped
2 small onions, coarsely chopped
12 oz mild Italian or chicken Italian sausage
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp black pepper
2 16 oz cans navy or great northern beans
1 14.5 oz can chicken broth
2 c coarsely chopped cooked turkey or chicken breast
1 c whole milk
1 c shredded cheddar cheese for serving
Preparation
preheat a large stockpot on medium high for 2-3 minutes. Put oil in pan, then add peppers and onions. Cook, stirring for 2-3 minutes or until tender. Reduce heat to medium. Remove casings from sausage and add to pan. Cook, stirring to crumble meat, 5-6 minutes or until sausage is brown and no pink remains. Stir in all spices, then beans (mash one can first) and broth and bring to a boil. When mixture boils, reduce heat to low, cover, and let thicken for up to 45 minutes. Stir in turkey and milk, and cook 2-3 minutes more to blend flavors and heat turkey through. Serve topped with cheese.
