I just teased myself about how between the cookbook writing and the Holidays (yes, I know they ended 2 months ago) but I am still trying to recover my old self from all of those months of too much food! But it sure has been hard to make it happen. I also realize that every year I get older is not doing my metabolism any favors. Jeez. So even though I have been saying and saying and saying that I am on my health kick, today I really am. I swear. Lol! I swear. I will let you know how it goes.

Roasted Poblano Turkey Chili

SO this roasted Poblano Turkey Chili is exactly what I want to be eating right now. It’s healthy and high in protein (not to mention delicious) and even my girls will eat it which helps me to not cook several meals for dinner- always a perk.

Roasted Poblano Turkey Chili

The thing that makes it unique from other chili recipes is the amazing flavor of the roasted poblanos. And by the way- they are not really spicy at all if you don’t add the seeds. In fact, I would add a jalapeno to it next time (I only didn’t because my kids won’t eat really spicy food)- but I really think that would be the best possible addition to this chili (I noted it below).

Roasted Poblano Turkey Chili

OK- I hope this makes your Monday a little more delicious ☺

 

Recipe: Roasted Poblano Turkey Chili

Ingredients

  • 3 poblano chili’s
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 1 jalapeno, minced (optional for spicy chili)
  • 1 beer (I used gluten Free)
  • 2 cans pinto beans, rinsed and drained
  • 4 cups chicken broth
  • 3 tablespoons cumin
  • kosher salt
  • 5 green onions, thinly sliced
  • 1 cup cilantro, thinly sliced

Instructions

  1. Over a stove top open flame turned up to high, add the poblanos. Turn the poblanos as they start to blister and char, ensuring that they are equally charred. Flip them with tongs. When they are done, place them in a bowl and cover the top of the bowl with a sheet of plastic wrap, trapping the heat. Set aside.
  2. In a large pot, heat the olive oil over medium high heat. Add the turkey and cook it while breaking up the turkey with a wooden spoon. Cook for 2-3 minutes and then add the remaining tablespoon of olive oil and the onions. Cook for 5 minutes further. If you want it to be spicy, add the jalapeno.
  3. Meanwhile, pull the plastic wrap from the bowl and rub the skin off of the peppers. The char and the steam should make that relatively easy. Dice the roasted poblanos and add them to the chili.
  4. Add the beer to the chili and mix well. Then add the rinsed and drained pinto beans and the chicken broth and cumin. Place a lid on the chili and simmer on low for 45 minutes.
  5. Season to taste with kosher salt and add the fresh green onions and cilantro and serve hot.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

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Categorized: Poultry, Recipe Index, Soup
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I just teased myself about how between the cookbook writing and the Holidays (yes, I know they ended 2 months ago) but I am still trying to recover my old self from all of those months of too much food! But it sure has been hard to make it happen. I also realize that every year I get older is not doing my metabolism any favors. Jeez. So even though I have been saying and saying and saying that I am on my health kick, today I really am. I swear. Lol! I swear. I will let you know how it goes.

Roasted Poblano Turkey Chili

SO this roasted Poblano Turkey Chili is exactly what I want to be eating right now. It’s healthy and high in protein (not to mention delicious) and even my girls will eat it which helps me to not cook several meals for dinner- always a perk.

Roasted Poblano Turkey Chili

The thing that makes it unique from other chili recipes is the amazing flavor of the roasted poblanos. And by the way- they are not really spicy at all if you don’t add the seeds. In fact, I would add a jalapeno to it next time (I only didn’t because my kids won’t eat really spicy food)- but I really think that would be the best possible addition to this chili (I noted it below).

Roasted Poblano Turkey Chili

OK- I hope this makes your Monday a little more delicious ☺

 

Recipe: Roasted Poblano Turkey Chili

Ingredients

  • 3 poblano chili’s
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 1 jalapeno, minced (optional for spicy chili)
  • 1 beer (I used gluten Free)
  • 2 cans pinto beans, rinsed and drained
  • 4 cups chicken broth
  • 3 tablespoons cumin
  • kosher salt
  • 5 green onions, thinly sliced
  • 1 cup cilantro, thinly sliced

Instructions

  1. Over a stove top open flame turned up to high, add the poblanos. Turn the poblanos as they start to blister and char, ensuring that they are equally charred. Flip them with tongs. When they are done, place them in a bowl and cover the top of the bowl with a sheet of plastic wrap, trapping the heat. Set aside.
  2. In a large pot, heat the olive oil over medium high heat. Add the turkey and cook it while breaking up the turkey with a wooden spoon. Cook for 2-3 minutes and then add the remaining tablespoon of olive oil and the onions. Cook for 5 minutes further. If you want it to be spicy, add the jalapeno.
  3. Meanwhile, pull the plastic wrap from the bowl and rub the skin off of the peppers. The char and the steam should make that relatively easy. Dice the roasted poblanos and add them to the chili.
  4. Add the beer to the chili and mix well. Then add the rinsed and drained pinto beans and the chicken broth and cumin. Place a lid on the chili and simmer on low for 45 minutes.
  5. Season to taste with kosher salt and add the fresh green onions and cilantro and serve hot.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)