Chef’s note:  your kitchen may get very smokey while charring the skins, so if you don’t have an exhaust fan, have another air-clearing method ready.


  • 1 TBS olive oil
  • 2 yellow onions
  • 2 poblano peppers
  • 4 cloves garlic
  • 1 lb ground turkey
  • 1 tsp ancho chili powder
  • 1 tsp salt, to taste
  • fresh ground black pepper, to taste
  • 2 Tbs Banner Butter Dark Chocolate butter

Sour cream, cheddar cheese, salsa verde, cilantro, avocado, for serving

Heat the oil in a cast iron skillet until hot, using medium-high heat.  Quarter the onions , leaving the skin.  Quarter the peppers and remove seeds.  Cook first the onions, then the peppers, then the garlic (also skin on), in the skillet.  Char the skins until blackened and smokey, and the vegetables are cooked a bit, about 10 minutes each, and 5 minutes for the garlic.  Place in a bowl and cover to let the skins loosen for 5-10 minutes.  Remove the skins and puree in a blender. 

Brown the ground turkey in a large saucepan.  Add the puree with 1 teaspoon Ancho Chili powder, beans, and salt and pepper.  Simmer for 30 minutes until flavors are blended.  At the end, blend in the dark chocolate butter, and serve.