Chili is a hearty food perfect anytime of the year. We love it in the Fall with added squash and fall vegetables. A mug of steaming Winter chili is simple comfort food. Summer suggests camping chili and chili cook offs (lots of inspiration here). And Spring brings a lightened up chili using ground chicken or turkey.
Beyond a bowl or mug of chili, here’s a few suggestions on what else you can do with your chili. Cook up a big batch at home or while camping over the fire and add it on top of baked potatoes, create chili macs in leftover burger buns or make your hot dog a chili dog. Dollop some chili into hard taco shells and add your toppers or add some to a wrap and roll it up. Ever try chili stuffed peppers? You’ll love it!
I love to add crunchy toppers to my bowl of chili while the rest of the family prefers a simple sprinkle of grated cheese. Put out some bowls filled with your favourite toppers and let everyone help themselves.
This three pepper chili has a mild but slightly noticeable level of heat from the roasted poblanos and jalapeno. If you like your chili spicier, add hot pepper flakes or additional fresh diced jalapenos with the seeds.
- 2 poblano chiles
- 1 jalapeno
- Olive oil
- 1 medium red onion, or 1 ¼ cup, diced
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 tsp oregano
- 2 tsp cumin
- 1 tbsp + 1 tsp chili powder
- 1 tsp ancho chili powder
- 1½ lbs ground turkey
- 1 tbsp tomato paste
- 1 398 ml can fire roasted or diced tomatoes
- 4 cups chicken broth
- 1 540 ml can white kidney beans
- Salt and pepper
- Aluminum foil
- Toppers [chopped]: bell pepper, tomato, red onion, avocado, cilantro, fresh or pickled jalapeno, zucchini, jicama, crushed gluten free taco chips
- Preheat oven to 425F. Drizzle olive oil on poblano and jalapeno peppers, place on parchment lined baking sheet and roast until blistered, about 35 minutes, turning regularly. Remove to bowl and cover with aluminum foil. Let sit for 10 minutes to steam. Peel skin by holding stem and pulling skin off. Cut out membrane and toss seeds. Cut into large pieces. Set aside.
- Over medium high heat add olive oil to pot and toss in your onions. Turn heat down and cook for about 10 minutes. When onions are soft, add garlic, cooking for another minute before adding red pepper. After a few minutes stir in the oregano, cumin, both chili powders and a pinch of salt and pepper. Add your turkey and cook until browned.
- Make a hole in the middle of your pot by spreading your ingredients to the outer edges. Add tomato paste in the middle stirring until combined with all ingredients. Drop in diced tomatoes and chicken broth stirring to scrape up any bits on the bottom. Let simmer 15 minutes.
- Stir in beans, poblano and jalapeno peppers. Let cook an additional 10-15 minutes. Taste and season with salt and pepper as needed. Pour into bowls and garnish with your favourite toppers.