Are you thinking what I’m thinking?
Here’s what I’m thinking…I’m so glad we didn’t see a tornado Saturday.
There’s something about those tornado warnings that just scare my Southern Californian self right to the core.
You’re probably thinking…don’t you have earthquakes and wild fires out there?
Well, yes. Yes we do.
But, that’s what I grew up with so I’m a little more accustomed to those.
Tornadoes are something else entirely. And, they really frighten me.
Losing electricity for 5 or 6 hours really limits what one can do in the kitchen by the way or the computer. I know, completely obvious.
It’s difficult to cook or post on the blog.
Candles are lit, flashlights are turned on and you get a little creative with entertaining one’s family and yourself. Ghost stories, anyone?
Eventually, the electricity comes back on and you head back into the kitchen to make chili.
And, to blog about it.
Begin by browning 2 lbs lean ground turkey in a Dutch oven over medium-high heat. Don’t forget to season the turkey with kosher salt and freshly ground black pepper. You’ll be sad you forgot to season the meat. Drain the the turkey and set aside.
Add 1 tbsp of light olive oil to the Dutch oven. Add 1 large poblano pepper (seeded and chopped), 1 chopped sweet onion, and 5 minced garlic cloves. Stir and cook until vegetables soften or about 6 minutes. Add 1/2 cup chopped flat-leaf parsley (Italian parsley), 2 tbsp chopped rosemary, 4 tsp chili powder, 2 tsp ground cumin, and 1 tsp ground coriander and cook another minute.
Here’s a look at what the flavorful base of the chili looks like at this point. The smell was just fantastic.
Add 6 cups low-sodium chicken broth to pot and stir well, scraping up any bits from the bottom of the pot. Add the browned turkey back to the pot, 2 15-ounce cans of great Northern beans (rinsed and drained) and 2 4-ounce cans of chopped green chiles. Taste and adjust seasonings with salt and black pepper. Continue to cook until meat, beans and chiles are heated through or another 30 minutes with the pot partially covered.
I topped individual servings with cubes Avocado and freshly grated Monterey jack cheese. Topping a bowl of chili with avocado is simply perfect to me. Well, and the cheese too. Avocado and cheese are the perfect accompaniments to chili.
Are you ready to make some turkey and poblano chili?
This recipe is adapted from Redbook Magazine, December 2013 issue. The original recipe may be found here.
Turkey and Poblano Chili
2 Tbsp light olive oil
2 lb ground white turkey
Ground black pepper
1 large poblano pepper, seeded, chopped
1 large sweet onion, chopped
5 garlic cloves, minced
½ cup parsley, finely chopped (flat leaf)
2 Tbsp rosemary, finely chopped
4 tsp chili powder
2 tsp ground cumin
1 tsp ground coriander
6 cups low-sodium chicken broth
2 (15.5-oz) cans great Northern beans, drained, rinsed
2 (4-oz) cans mild green chiles, diced
Sliced scallions, sliced radishes, crumbled cotija or Monterey Jack cheese, and chopped avocado, for serving
In a large Dutch oven, heat 1 Tbsp of the oil over high heat. Season turkey with salt and pepper and add to pot, breaking up with a wooden spoon, and cook until browned, about 10 minutes. Drain browned turkey and transfer to a large plate.
Add remaining 1 Tbsp oil and reduce heat to medium-high. Add peppers, onion, and garlic and cook until peppers and onion begin to soften, about 6 minutes. Add parsley, rosemary, chili powder, cumin, and coriander and cook until fragrant, about 1 minute. Add broth, scraping up the browned bits on the bottom of the pot with a wooden spoon.
Add browned turkey back to pot along with beans and chiles and bring to a simmer. Cook, partially covered, until turkey, beans and chiles are heated through about 30 minutes.
Taste and adjust seasonings. Top individual servings of turkey and poblano chili with chopped avocado and freshly grated Monterey jack cheese.