Chili is one of those perfect dishes for casual entertaining because it can be made a day ahead of time and you can easily double or triple the recipe to feed a crowd. This recipe features ground turkey and poblano peppers, a type of chili pepper used in Mexican and Southwestern cooking. Poblanos range in heat from mild to medium-hot (they are the peppers used to make those delicious, cheese-filled chili rellenos).
In addition to the chili powder called for in the recipe, I also added a teaspoon or two of cumin, and used 1 can of pinto and 1 can of kidney beans. Towards the end of cooking, I added chopped zucchini and some corn. Enjoy!
Turkey Poblano Chili
-recipe from Williams-Sonoma.com
Some specialty stores sell chili powders made from specific chili varieties such as ancho or chipotle. Experiment with different powders to find one that you prefer. When seasoning with the more common chili powder, a rich blend of dried red chilies and spices, use sparingly as the heat level may vary. Serves 4 to 6.
2 Tbs. olive oil
2 poblano chilies, seeded and chopped
1 large yellow onion, chopped
2 lb. ground turkey
4 garlic cloves, minced
4 Tbs. chili powder
Salt and freshly ground pepper, to taste
1 can (14 1/2 oz.) crushed plum tomatoes
2 cans (each 15 oz.) kidney or pinto beans, drained and rinsed
1 cup chicken broth
1/2 cup sour cream
Brown the vegetables and turkey
In a Dutch oven over medium-high heat, warm the olive oil. Add the chilies and onion and sauté until softened, about 4 minutes. Add the turkey and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes.
Finish the chili
Add the garlic and chili powder, season with salt and pepper, and cook, stirring frequently, for 1 minute. Add the tomatoes, beans and broth. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, until thickened, about 10 minutes. Season with salt and pepper. Ladle the chili into bowls, garnish with the sour cream and serve immediately.