The freezer is full of roasted poblanos & I just picked up a bunch of ground turkey - it's chili time! My favorite chili combination is turkey & poblano. The smokey, slightly sweet (unpredictably spicy) poblano combined with the earthy ground turkey sing beautifully on the stove. Stir in a little cumin & top with some sour cream - swoon.
Ingredients: For The Soffritto: - 3 small roasted poblano peppers, diced - 1/2 large red onion, diced - 1/2 red pepper, diced - 1/2 cup sliced baby carrots - 4 garlic cloves, smashed
The remaining components: - 1 package of ground turkey - 26 oz of strained tomatoes - 1 tablespoon tomato paste - 10 oz each: black beans & kidney beans - 1 tablespoon each: ground cumin, ground coriander, & ground smoked pimenton - 2 teaspoons of dried oregano - olive oil, salt & pepper - garnish: fresh red onion, pico de gallo, shredded cheese, pickled jalapeños,sour cream, and fresh cilantro
Method: - Put all of the veg (listed under the soffritto) into a large dutch oven with a healthy glug of olive oil. Sauté until the onion is translucent, 5-10 mins - add salt, and the cumin, coriander & pimenton - in a separate pan, brown the turkey in some olive oil, tomato paste, oregano & black pepper, 10 mins - put the turkey into the pot of veg, add the strained tomatoes, simmer for 15 mins If possible, make the chili up through this step and let it rest in the fridge over night. - rinse canned beans or allow frozen beans to thaw overnight in the fridge - gently reheat the chili, add a little water or stock,to loosen it up - add in the beans, allow to warm through (15-20 mins) - bowl it & add on your fav toppings
Whatever you stir in, remember to taste for spice before you add anything with heat. The poblanos can pack a punch, even after roasting & resting in the deep freeze!