- poblano peppers
- 2 large corn muffins store-bought (*OMIT)
- 2 tbsp. extra-virgin olive oil *OMIT
- 2 lbs. ground turkey
- salt and pepper to taste
- 4 cloves of garlic
- 1 large onion
- 2 tbsp. cumin
- 1 tbsp. coriander
- 1 14 oz. can pinto or white beans *OMIT
- 2 cups chicken stock
- 1/4 cup fresh chives
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- hot sauce
- 1 cup plain Greek yogurt
Char the peppers on the stovetop or in the oven, checking and turning the peppers often. When they're done, place them in a sealed bowl so they can steam. Once they're cool, peel, seed, and finely chop them.
Preheat the oven to 400 degrees and crumble the corn muffins on a cookie sheet, toasting them until they're extra crispy (about 10 minutes).
Heat the olive oil in a Dutch oven over medium heat, and add in the turkey sprinkled with salt and pepper. Brown and crumble the meat, then add the garlic and onions to the pot . Cook until they're' soft, about 5 minutes, then add in the cumin and coriander and stir in the chopped peppers.
Add beans, stock, and herbs and simmer for 5 minutes.
Season with hot sauce and stir in the sour cream to combine. Serve with the toppings you'd like and enjoy!