Pulp Kitchen is back after some seriously hectic holidays, a lovely vacation in Tucson, and a week to try and get things back to normal. Christmas was amazing and I feel completely spoiled and lucky to have had the foodiest Christmas of all time! Many gadgets and gifts will be featured in the weeks to come.
It’s been cold in Austin lately, like really really cold. I just adore this weather. Grey and gloomy, the chill of the air whipping around you as you scurry to your car. Then you walk into your home and the warmth from the heater spreads over you, and your comforted. That was this chili is like. Like warmth and comfort for your soul.
Roasted Poblano Three Bean Turkey Chili
- 2-3 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 6 cloves garlic, minced
- 1-2 serrano peppers, diced (optional)
- 3 poblano peppers, roasted, diced
- 1 chipotle chili, diced
- 2 teaspoons adobo from the chipotle
- 1 pound lean ground turkey
- 1 (28 oz) can whole San Marzano, crushed with your hands
- 2 tablespoons tomato paste
- 2 cups homemade chicken stock
- 1 (15.5 oz) can black beans, drained and rinsed well
- 1 (15.5 oz) can pinto beans, drained and rinsed well
- 1 (15.5 oz) can kidney beans, drained and rinsed well
- 2-3 tablespoons chili seasoning from bulk isle in your grocery store (or about a teaspoon each of granulated garlic, granulated onion, hot paprika, cumin, ground coriander, cayenne, chili powder)
- salt and pepper to taste
- 1 bunch green onions, thinly sliced
- 1/2 cup shredded white cheddar
- 1/4 cup sour cream, regular or light
To roast the poblanos: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Add the poblanos and drizzle with 1 tablespoon of olive oil. Coat well. Roast for 20 minutes. Change to broil, and broil for about 10 minutes, turning once, until the peppers are charred and blistered. Remove from oven, put in a plastic bag, seal, and wrap in a dish towel. Let them cool for at least 15 minutes. Remove from bag, and remove the skins, seeds, veins. Dice and set aside.
In a large pot, heat 1-2 tablespoons olive oil over medium heat. Add onions, carrots, and serrano peppers if you like it spicy. Saute for about 10 minutes. Add garlic and diced poblanos, saute for a couple of minutes. Add turkey and seasonings, raise heat to medium high and cook, breaking up the meat with a spoon, until almost cooked through. Stir in tomatoes and juice, chicken stock, chipotle and adobo, reduce heat and simmer, partially covered for 1 hour. Remove lid, add beans and simmer for 1 hour. Check for seasoning.
To serve: scoop into a bowl, top with cheddar, onions and sour cream. Serve with toasted or grilled crusty bread. Pairs well with a pale ale like Mirror Pond from Deschutes Brewery in Oregon.