Categories: Soup
Ingredients
- 5 large poblano chiles
- 2 tbsp. olive oil
- 1 lb. ground turkey, white and dark meat
- Salt and pepper
- 1 tbsp. ground cumin
- 1/2 tsp ancho chile powder
- 1 tsp dried oregano, lightly crushed
- 1/4 tsp ground cinnamon
- 1 onion, finely chopped
- 4 garlic cloves, grated or crushed
- 3 cups turkey stock
- 14.5 oz can pinto or great northern beans drained
- 1 potato, diced and parboiled 5-6 minutes
- 3 tbsp. cornmeal
- Mild hot sauce, to taste
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Toppings: sour cream mixed with lime juice, toasted pumpkin seeds, radishes cut into matchsticks, finely chopped white onion, crumbled queso fresco, pickled jalapeno slices
Directions
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Preheat the broiler to high. Place poblanos on a rimmed baking sheet and broil with the door ajar until the skins are blackened, turning once, 7-8 minutes. Place in a bowl, cover and let cool.
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Heat a large nonstick or cast-iron skillet over high. Add the oil, two turns of the pan. Add the turkey and cook, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Season with salt and pepper and stir in the cumin, chile powder, oregano and cinnamon. Add the onion and garlic and cook, stirring often, until softened, 2-3 minutes. Stir in 2 cups stock, the beans, potato and cornmeal; season the chili with hot sauce and reduce the heat to a simmer.
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Peel and seed the poblanos. Chop 2 poblanos into bite-size pieces or strips. Coarsely chop the remaining 3 poblanos and place in a food processor; season with salt and the remaining 1 cup stock, the cilantro and lime juice. Pulse a few times to finely chop, then process into a thick puree. Add to the chili and simmer, stirring occasionally, until thickened slightly, 4-5 minutes.
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Serve the chili from the skillet into shallow bowls and top with sour cream, toasted pumpkin seeds, radishes, onion, cheese and pickled jalapeno.