Chili With Black Beans And Poblano Peppers

• 4 scallions
• 4 garlic cloves
• 2 poblano peppers
• 2 (14 ounce) cans black chili beans
• 20 ounces ground turkey
• 1 tablespoon Mexican chili powder
• 16 ounces chicken stock
• 2 (12 ounce) cans crush tomatoes, chili seasoned
• 8 ounces cheddar cheese
• 8 tablespoons sour cream

1. Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into 1/2-inch squares. Drain and rinse beans.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
3. Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
4. Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
5. Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper.
6. Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.

scallions, garlic, peppers, black chili beans, ground turkey, chili powder, chicken, crush tomatoes, cheddar cheese, sour cream

Taken from www.food.com/recipe/chili-with-black-beans-and-poblano-peppers-534707 (may not work)