White Turkey Chili with Swiss Chard and Poblano Peppers
This hearty chili will warm your bones on a brisk fall evening. It’s also a nice way to incorporate some greens into your meal. Serve with corn muffins, warm tortillas or even naan bread.
White Turkey Chili with Swiss Chard and Poblano Peppers
This hearty chili will warm your bones on a brisk fall evening. It’s also a nice way to incorporate some greens into your meal. Serve with corn muffins, warm tortillas or even naan bread. Inspired by Food Network. Serves 4 to 6.
Ingredients
Ingredients:
- 1 Tbsp. Sigona’s Baklouti Green Chili Olive Oil or Jalapeño Olive Oil (coming soon) (Baklouti is quite spicy so you can tone it down by cutting it with regular olive oil)
- 1 Tbsp. butter
- 1 large onion chopped
- 2 medium poblano peppers seeded and diced
- 4 garlic cloves minced
- Salt and pepper to taste
- 2 Tbsp. ground cumin
- 2 tsp. ground coriander
- 1 Tbsp. dried oregano
- 2 tsp. ancho chili powder
- 1.5 lbs. ground turkey
- 2 15 oz. cans white beans, drained and rinsed
- 1 bunch locally grown Swiss chard stems removed, leaves chopped into 1-inch pieces
- 4 cups low-sodium chicken stock
- 2 limes juiced, plus lime wedges, for serving
- 1/4 cup chopped fresh cilantro plus more for serving
- 1/2 cup freshly grated cheese such as white cheddar, Monterey Jack, pepper jack or Parmigiano Reggiano cheese, for serving
- 1 avocado sliced, for serving
Instructions
- In a large soup pot, warm the olive oil and butter over medium-high heat. Add the onion and poblano pepper and sauté until softened, about 5 minutes. Season with salt and pepper. Add the garlic, cumin, coriander, oregano and chili powder and cook, stirring, for 1 minute.
- Add the ground turkey and cook, breaking up the large pieces, until it is no longer pink. To the mixture add the beans, Swiss chard, chicken stock and lime juice. Bring to a boil then reduce to a simmer. Cook for about 45 to 50 minutes, stirring occasionally, or until the liquid has reduced by about half and the mixture has thickened. Stir in the cilantro and simmer for about 5 minutes more while you slice avocado and grate the cheese.
- To serve, ladle the chili into individual serving bowls, top with a sprinkling of cheese, a couple slices of avocado and some cilantro. If desired, finish the dish with a drizzle of smokey chipotle or baklouti green chili oil. Serve chili with lime wedges on the side.
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