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Prep 15min
Total15min
Servings6
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Ingredients
1
tablespoon vegetable oil
1
lb ground turkey
1
large poblano chile, seeded, finely chopped
2
cups water
1
teaspoon chipotle chile powder
2
cans (16 oz each) pinto beans, drained, rinsed
1
jar (16 oz) thick & chunky salsa
Shredded Cheddar cheese, if desired
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Steps
1
In 3-quart saucepan, heat oil over medium-high heat. Add turkey and poblano chile; cook 5 minutes, stirring occasionally, until turkey is no longer pink.
2
Stir in water, chile pepper powder, beans and salsa. Cover; heat to boiling. Mash beans slightly with potato masher until soup is slightly thickened. Garnish individual servings with cheese.
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Add heat and smokiness to this robust chili with a hint of chipotle chile pepper powder. This Southwestern seasoning is made by grinding smoke-dried jalapeƱos into a powder.
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