Recipe: Green Chili with Turkey

With a random handful of ingredients, I made a pot of wonderful chili for dinner last night. This weekend’s southwestern baby shower is really rubbing off on me! This chili is hearty and super healthy to boot. It seems meaty even though there’s not that much turkey in the recipe.

Green Chili with Turkey

Serves about 4 for dinner
2 poblano chili peppers
1 serrano chili pepper
1/2 pound of ground turkey
1 can of pinto beans
1 can of kidney beans
3 cup of chicken broth – homemade with a bit of chicken left in is best
1/2 cup diced cilantro and/or parsley (maybe some kale thrown in there too – whatever you have in the garden)
1/2 an onion, diced
2 cloves of garlic, microplaned or chopped
Olive oil
Green and red chili powder, salt and pepper
Corn tortillas

Roast the poblano peppers on a gas range until they’re mostly black and brown on the outside. I love how this smells. Remove from the stove, put in a plastic bag and let steam.

Add a tablespoon of olive oil to a large pan. Once heated, add the diced onions, garlic, ground turkey and spices (chili powder, salt and pepper) to taste. Brown the turkey while dicing the parsley and cilantro. Once the turkey is cooked, drain the beans and add those along with the chicken broth.

While that simmers, remove the poblano peppers from the plastic bag. Split open, seed, scrape off the black skin and finely dice. Add the peppers and herbs and bring to a good boil. Season to taste, adding the fresh serrano chili depending on your preference for spice (I like about an inch of the pepper, seeded, in thick chunks). Bring back to a simmer.

Brown your tortillas on the gas range. Serve the chili in a big bowl with the tortillas on the side for dipping.