Yes, feel free to use ground chicken or leftover roasted or rotisserie chicken!

Can I use leftover turkey?

Yes, go for it. Use 2-3 cups of leftover turkey.

Do I have to roast the poblanos?

For the best flavor? Yes. But if you are tight on time and simply want to chop up the poblanos and soften them with the onion and celery, go for it.

What if I don't have a blender?

You've got two options: you can mash up the remaining can of beans + broth as best you can before adding to the chili and chop up the third poblano with the rest, OR You can simply skip the step and add the remaining beans, broth, and poblano to the pot. It'll end up more of a soup than a chili, but still delicious.

White Turkey and Poblano Chili

Ingredients

Units Scale

1 1/2 pounds ground turkey
1/2 teaspoon baking soda (optional, but recommended)
1/2 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, chopped
3 poblano peppers
2 ribs celery, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano
3 (15-oz) cans Great Northern beans, rinsed and divided
4 cups chicken broth, divided
Salsa verde, sour cream, lime wedges, chopped avocado, and/or shredded cheese, for serving

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Instructions

Season turkey with baking soda, chili powder, cumin, salt, and pepper, stirring to incorporate throughout the meat.
Heat olive oil in a large Dutch oven over medium-high heat. Add onion and celery and cook, stirring frequently, for 4-6 minutes. Add the garlic and oregano and continue to cook for 2 minutes, until garlic is fragrant. Add the seasoned turkey and cook, using a spatula to break up the turkey as it browns, for another 4-6 minutes or until the turkey is mostly browned.
Stir in 2 cans of beans and 3 1/2 cups broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes until slightly thickened.
Meanwhile, set the oven to broil and move oven rack to top-most position. Place poblanos on a baking sheet and place under the broiler. Broil for 2-3 minutes on each side, until poblanos have blistered and blackened in spots. Remove from the oven. Move the poblanos to a bowl and cover with plastic wrap to help the skins steam for easy removal. When cool enough to handle, gently peel the skins off the poblanos, then remove the stem and seeds. Set 1 poblano aside, then dice the remaining peppers into 1-inch pieces.
Add remaining 1/2 cup stock, remaining can of beans, and reserved poblano to a blender and blend until smooth. (Alternatively, you can mash the mixture with a fork until as smooth as possible.) Stir into soup. Continue to simmer for about 10 minutes, until thickened. Serve with desired toppings.