This may or may not be the third recipe for turkey chili I’ve posted on the blog. In case you didn’t realize; I love turkey chili.
Ok, now that we’ve got that over with: let’s talk about this new variation. You’re probably sick and tired of me talking about the exploding poblano garden I’ve got going on right now…and it is pretty clear to see I’ve been trying to come up with various ways to incorporate them into dishes. So far: poblano and cayenne restaurant style salsa, and poblano macaroni and cheese with bacon. Both have been solid choices. Now: on to chili!
Again, chili seemed like a natural choice for utilizing my hot peppers, so I did just that. I tinkered around with the recipe a bit until I found a combination that was spicy, but not TOO spicy for my wimp of a husband (sorry honey…love you!). Honestly though, I think he’s slowly acclimating to spicy food. I’ve bombarded him with so much chili, jalapeno, and other spices over the years that he has developed a SLIGHT taste for them. Key word: SLIGHT. Every once in a while I accidentally overdo it with the heat and he lets me know by downing a gallon of water throughout the course of dinner. Whoops.
However, I am happy to report that this chili was just right. I was satisfied by the level of heat, and Justin was able to happily ask for seconds. Win! My “normal” recipe only uses cumin and chili powder to spice; adding the diced poblano peppers provided an extra level of dimension to the dish. All we needed to do was dollop a generous scoop of guacamole on top of our bowls, and we were good to go! By the way: am I the only one who tops their chili with guacamole? Please say I’m not alone, because it is one of my favorite combinations…
Poblano Turkey Chili
1 brown onion, diced
6 small poblano peppers, diced (or about 2 large poblanos)
3 cloves garlic, minced
1 tbsp extra virgin olive oil
1.5 lbs ground turkey breast
1 can (15oz) tomato sauce
1 can (15oz) petite diced tomatoes
1 green pepper (medium sized), diced
1 tbsp cumin
2 tbsp chili powder
1 can (15oz) black beans, rinsed and drained
Shredded cheese and guacamole, for garnish (optional)
1. Heat a large pot over medium high heat. Add extra virgin olive oil, onion, poblano peppers, and garlic to the pan. Saute until tender, about 4 minutes.
2. Add ground turkey breast. Use a spatula to break the ground turkey into small pieces, and saute until cooked through (about 5-7 minutes).
3. Add tomato sauce, petite diced tomatoes, cumin, and chili powder. Simmer for about 5 minutes, then add diced green pepper and the black beans. Simmer for an additional 15-20 minutes. Serve topped with shredded cheese and/or fresh guacamole. Enjoy!