6 Serves
193 Mins
Preheat your oven to 200°C. Place the poblano peppers and jalapeno peppers on a baking sheet lined with aluminum foil, drizzle with olive oil, and toss to coat evenly.
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Vitamin E
7 mg / 15 mgVitamin K
190 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
239 µg / 400 µgCalcium
165 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
449 mg / 1,250 mgPotassium
1284 mg / 4,700 mgSodium
1294 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
17 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Roast the peppers in the oven for 30 minutes, turning them once halfway through. Once charred, remove from the oven and immediately seal them in foil to steam for 15 minutes.
Peel the charred skin from the peppers, discard the seeds and ribs, and dice the flesh finely.
Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.
Add the ground turkey to the pot, cooking until browned and fully cooked through. Break the meat into small crumbles with a spatula and season with salt and black pepper.
Stir in the chili powder, chipotle peppers in adobo sauce, and the prepared diced peppers. Combine thoroughly.
Pour in the chicken stock, beans, and tomatoes. Bring to a simmer, then cover and reduce heat to low. Cook for at least 1 to 2 hours, stirring occasionally.
Adjust seasoning with additional salt, pepper, and chili powder to taste. Serve in bowls garnished with a dollop of sour cream and a sprinkle of fresh parsley.
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