Turkey and Poblano Chili

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Ingredients

• 1  tablespoon  olive oil
• 1  onion, chopped
• 1  poblano pepper, chopped
• 2  teaspoons  ground cumin
• 1  28-ounce can diced tomatoes
• 2  15.5-ounce cans kidney beans, rinsed
• kosher salt and black pepper
• 2  cups  shredded roasted turkey or chicken
• tortilla chips (optional)

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
3. Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
5. Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.